Wazwan Style Rista: The Meatball Secret
🥘 Ingredients
- 500gBoneless Lamb
- 100gLamb Fat
- 2 tbspKashmiri Red Chili Powder
- a pinchSaffron strands
👨🍳 Instructions
Step 1 (Pounding): Pound the meat and fat together until it forms a smooth, sticky paste.
Step 2 (Shaping): Make small, smooth balls (smaller than Gushtaba).
Step 3 (Gravy): Cook red chili powder, fennel, and ginger powder in a mutton stock or water.
Step 4 (Poaching): Boiling the meatballs in the spicy gravy until they float and become spongy.
Step 5 (Serving): Serve with rice.
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