1 Kashmiri Delicacy- Rista (Lamb Ball Curry)....

Dear Friends,
Today I am here to share a famous delicacy of Kashmir for non-veg lovers. Rista is the name of the dish, which is spicy and delicious in taste. Before that would like to share about Kashmir-
In India, the northernmost state is Jammu and Kashmir. The nation is Asia's Paradise on Earth, harmonious in premium supplies crops like walnuts and saffron, crossed among jaw-dropping original beauty all year long. Among the Himalayas; there are several valleys formed, such as the Kashmir Valley, Sindh Valley, Lidder Valley, Poonch Valley, Tawi, and Chenab Valleys.

Amazing fascinating truths regarding the Kashmir Valley.

Section 370 of the Indian Constitution provides the state with complete independence. That has created the situation of J&K to be universally contradicted. It’s the unique Indian nation to have its individual flag.

Periods ago the Hindu myth increased here, accompanied by Buddhism, and Islam among the intrusion of Mughals. The state is separated into three terms because of Section 370 - J&K under India, Azad Kashmir under Pakistan, and Aksai Chin below china. Kashmir Valley, nevertheless, is entirely below Indian governance.

The River Jhelum is the single river that flows through here. Gulmarg, Sonamarg, and Pahalgam, most desirable visitor places such as Shalimar Bagh, Chasme Shahi, and Pari Mahal, important lakes such as Dal Lake, Wular lake, Manasbal lake - all lying inside the Kashmir Valley.

The houseboat or Shikara visits are a different adventure. The Pir Pinjal railway subway or the Banihal track tube is 11,215 km or 7 miles big, 8.4m broad, and 7.39m tall. It is India's largest and Asia's fourth-tallest railway tunnel. I hope you like the information. So, let's start making the famous Kashmiri delicacy Rista.

Ingredients:-
1.Lamb- 1kg(boneless keema, take leg 2.portions).
3.Meat Fat- 1cup.
4.Cockscomb-1cup.

Spices:-
1.Cinnamon Stick-2-inch.
2.Brown Cardamom-3-4pods.
3.Cloves- 4nos.
4.Onion- 3(sliced).
5.Garlic- 10cloves.
6.Green chilies- 3-4(or as per your taste).
7.Fennel Powder-3tsp.
8.Ginger powder-1tsp.
9.Asafoetida-1tsp.
10.Red chili powder-1tsp.
11.Mustard oil- 1-1/2cups.
12.Salt- To taste.

For the Gravy:-
1.Onion- 2large(sliced).
2.Garlic-12cloves
3.Tomatoes-2medium(chopped).
4.Green chilies-3-4
5.Ginger- 3inch
6.Red chili powder-1tbsp.
7.Caraway Seeds-2tsp.
8.Turmeric powder-2tsp.
9.Bay leaves- 2(whole).
10.Salt-To taste.

Preparation Method:-

Step 1- First, in a bowl, take a cockscomb and pour boiling water. Set aside until all colors dissolved in the water. Then discard the comb and set aside the water.

Step 2- Next, in a mixer jar, add green chilies, garlic cloves, brown cardamom seeds, cloves, cinnamon stick. Make a coarse mixture. Transfer in a bowl and set aside.

Step 3- Place a pan on medium flame. Add sufficient oil, once oil heated well fry sliced onion until brown. Take out from the pan and set aside.

Step 4- Next, in a grinder jar, add lamb keema(minced), brown fried onions, salt. Make a fine paste with all ingredients. Take out in a bowl and set aside.

Step 5- Now, in a lamb mixture, add (step-2) grounded spices, fennel powder, dry ginger powder, asafoetida, red chili powder. Mix all spices well with lamb mince. Set aside once all spices are mixed well with lamb minced.

Step 6- Take all spices in a mixer grinder jar, mention under gravy- tomatoes, garlic cloves, ginger, caraway seeds, green chilies. Make a fine smooth paste with all ingredients and take it out in a bowl set aside.

Step 7- Rub your palm with oil. Take a small portion of lamb mixture and make a ball with them. Set aside on a plate.

Step 8- Place a wok on medium flame. Add oil, once oil is heated well fry lamb balls till they turn brown. Take them out from the wok and place them on a kitchen towel.

Step 9- Take another pan to add oil. Once oil is heated, add bay leaves, then add sliced onions. Saute until it becomes soft. Now, add tomato spice paste(step-6). Saute until raw aroma evaporates.

Step 10- Next, add red chili powder, turmeric powder, salt. Mix well and cook for another few minutes, then add water and wait until the water starts boiling.

Step 11- Once the gravy starts boiling, add meatballs. Lower the flame and cook meatballs and gravy for 10-11 minutes.

Step 12- Now, Rista is ready to serve with pulao or kulcha.

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