Experiments in Cooking

Rista – Kashmiri lamb meatballs

This was one of those spontaneous meals where you fish things out of the fridge and try to figure out what to cook. Easy and delicious, it only took us 45 minutes to make Rista. I followed the recipe from my 660 Curries book. Luckily for you, the author has published this recipe online here, so you can have it too 🙂

I followed the recipe as written, and served my rista with parathas instead of rice. Everyone was happy, and I excused myself for not serving vegetables with this one meal 🙂

Freshly (to-be-)ground black cumin & fennel seeds

Lamb meatballs with spices and minced shallots in it

Prepping the broth to cook meatballs in. Those little roach-looking things are black cardamom pods 😀

Fry up the meatballs nice & brown. They release a lot of fat. I skimmed it out and used it to cook my parathas!

Allow the meatballs to simmer in the broth and absorb the flavor. Then fish them out and continue to simmer/evaporate the broth.

Frozen parathas cooked in lamb fat, ready to be served.

And whee! So easy and flavorful!