|
|
|
|
By Priscilla FarroFrom the book "De Leij - Culinary Art of Kashmir" by Shyam Rani Kilam and S. S. Kaul Kilam
Website: http://koausa.org/Cookbook/
It is a delicious dish, and usually a couple of 'rista', along with a ladleful of its gravy, are served per 'traem', for 4 guests. It is also a good dish for domestic meals.
Ingredients
1 kg Minced Spiced Meat of Sheep or Goat (See the recipe)
1/2 cup Mustard Oil
1/2 tsp Aniseed Powder
1/2 tsp Ginger Powder
1/2 tsp Cumin Seeds
5 cloves Garlic
2 nos Cloves
1/2 tsp Turmeric
1/2 tsp Red Chili Powder
1/2 cup Red Decoction of Cockscomb Flowers
1/2 tsp Garam Masala
1/2 tsp Black Cardamom and Cinnamon Powder
2 tbsps Onion and Shallot Seasoning (See Recipe).
Salt to taste
Saffron a pinch (optional)Method:
- Boil cockscomb flower in a cup of water, and strain to prepare the red decocation.
- Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced minced meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms.
- Greasing and moistening the palm with a little oil and water, facilitates this work.
- Peel and chop timely the garlic cloves.
- Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity.
- When foam disappears, add chopped garlic and the cumin seeds.
- Stir till garlic turns light brown.
- Add a ladleful of water along with red chili powder and turmeric.
- Stir again, and add a litre of water, along with aniseed and ginger powders, red cockscomb decoction, onion and shallot seasoning, and salt to taste.
- Now add the minced meat balls gently one by one.
- After boiling, on medium heat, for half an hour or more, till the meat balls cook well and the gravy thickens, add cardamom and cinnamon powder, garam masala and saffron.
- Let it simmer on low heat for another 5 minutes.
- 'Rista' is ready. Serve hot, along with gravy.
Non Veggies Index
 home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links
|
