Kashmiri rista; a delicious and easy lamb meatball curry served in a broth-like gravy flavoured with saffron, fennel, and fresh curry leaves.
This curry takes about 15 minutes to prepare, with very little chopping, and it can all be done in advance; cooking takes around 40 minutes, making this a really simple meal to cook.
Indian Lamb Meatball Curry
Meatballs are always guaranteed to raise a smile when they are on the menu for dinner in our house.
As a result, they appear here frequently. I've got everything from Greek keftedes to pork and black pudding meatballs, as well as venison meatballs in a curry sauce, and, of course, spaghetti and meatballs.
This "whirl around the block" comes from India, and it's my take on lamb rista, a glorious Kashmiri meatball curry.
It's a curry that is often served with a much "thinner" sauce than many curries, and I have been obsessed with it for ages.
The meatballs are very simple: garlic, a few spices and minced lamb, and they are beautiful because of their simplicity. They are traditionally pounded to form a "paste" which gives the meatballs a texture similar to doner kebab meat. I prefer a much looser texture.
The sauce is where this dish really shines; whole spices like cardamom, fennel, dried Kashmiri chillies and cloves are simmered in a broth.
A broth that also features saffron, asafoetida (hing) and plenty of curry leaves.
It's a dish that is a long way from the curry house classics that sparked my love of Indian flavours, but it is a real stunner!
Frequently Asked Questions
Can I use lean minced lamb?
You can, it will work, but the meatballs will be a little dry. I would aim for 20% fat if possible.
Can I use minced beef?
Yes, it will work, but this recipe is much better with lamb!
Is there a substitution for saffron?
No, saffron is a unique product, and yes, I know it is expensive. But it is a wonderful treat, and we all deserve a treat every so often.
A little also goes a long way; a "standard" supermarket jar will make 3-4 meals for 2 people.
Can I use dried curry leaves?
I think that dried curry leaves are a bit of a waste; they have very little flavour or aroma.
Fresh curry leaves are relatively easy to find, and they freeze wonderfully.
Can I make this in advance?
Whilst it is safe to store this curry in the fridge for a couple of days, it is far from being at its best when it has been reheated.
Serving Suggestions
I've served my lamb rista curry with some homemade chapatis; I love scooping up chunks of meatball with some of the thin broth-like gravy.
You could, of course, opt for a naan bread, but I think that they are much more suited to a thicker sauce or gravy.
Rice is a traditional accompaniment to this dish. I usually opt for a plain rice when I am serving it with curry, but a saffron pulao rice is more traditional.
Potatoes are another excellent option, and both my aloo methi and jeera aloo recipes would work wonderfully
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Stirring and serving spoons.
- Kitchen tongs.
- Chopping board.
- Kitchen knife.
- Mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Lamb Rista Recipe: An Indian Meatball Curry
Ingredients
For the Meatballs
- 400 g Minced Lamb 14oz (20% Fat)
- 2 Garlic Cloves
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Dried Mint
- ½ teaspoon Powdered Ginger
- ½ teaspoon Salt
- ⅛ teaspoon Cardamom Powder
For the Sauce/Gravy:
- 2 tablespoon Ghee You can use other oils if you wish.
- 1 teaspoon Fennel Seeds
- 4 Green Cardamom Pods
- 2 Cloves
- 8-12 Curry Leaves
- 2 Dried Kashmiri Chilli Peppers
- ¼ teaspoon Asafoetida AKA Hing
- 1 Pinch Saffron Be Generous
- 350 ml Warm Water 1½ Cups
- 1 teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Salt
Instructions
- Peel the garlic cloves, then roughly chop them. Sprinkle over the salt, then mash them into a paste with the side of a knife and transfer them to a mixing bowl.
- Add the remaining ingredients for the meatballs and mix well.
- Form into 10 meatballs (approximately 35mm-40mm or 1½"-2" diameter) and set aside.
- Just before you start cooking, soak the saffron in the warm water.
- Heat a 28cm or 11" frying pan over a medium-high heat, add the ghee, and when the ghee melts, toss in the fennel seeds, cardamom pods, cloves, curry leaves, dried chillies and asafoetida and cook for 30 seconds, stirring constantly.
- Push the whole spices to the side of the pan, then add the meatballs to the pan and brown on all sides, then remove and set aside. This will take around 8-10 minutes.
- Pour in the saffron water and add the salt and Kashmiri chilli powder, and stir to combine. Make sure you scrape any residue from the bottom of the pan.
- Roll the meatballs in the sauce, partially cover with a lid and cook for 15-17 minutes over a low heat.
