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Kashmiri meatball curry, Lamb rista in a saffron and curry leaf gravy.
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Lamb Rista Recipe: An Indian Meatball Curry

Lamb rista is a Kashmiri meatball curry that is gloriously simple; my version uses dried mint, garlic, cardamom and chilli powder to flavour the meatballs, which are seared and then poached in a saffron broth loaded with fennel, curry leaves, asafoetida and dried chillies.
Course Main Course
Cuisine Anglo Indian
Keyword Lamb Meatball Curry, Lamb Rista, Meatball Curry, Rista
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 Servings
Calories 729kcal
Author Brian Jones

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.
    Rista process shot 1 of 7
  • Form into 10 meatballs (approximately 35mm-40mm or 1½"-2" diameter) and set aside.
    Rista process shot 2 of 7
  • Just before you start cooking, soak the saffron in the warm water.
    Rista process shot 3 of 7
  • 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.
    Rista process shot 4 of 7
  • 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.
    Rista process shot 5 of 7
  • 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.
    Rista process shot 6 of 7
  • Roll the meatballs in the sauce, partially cover with a lid and cook for 15-17 minutes over a low heat.
    Rista process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 729kcal | Carbohydrates: 7g | Protein: 34g | Fat: 63g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 184mg | Sodium: 1036mg | Potassium: 581mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 893IU | Vitamin C: 82mg | Calcium: 100mg | Iron: 5mg
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