HOMEMADE WAZWAN STYLE RISTA IN A GRINDER!!!

EASY MUTTON RISTA AT HOME

TRUST ME THESE DON'T TASTE LIKE KOFTAS AT ALL!! This recipe is for those who want to make Ristas at home but lack proper equipments, and time. Try this technique and you'll get perfect wazwan style Ristas everytime.

INGREDIENTS

For Rista (Mutton Balls)
Mutton Keema 500 gms
Fat 150 gms
Salt 1 tsp
Egg 1
Green cardamom seeds 1/4th tsp
Black Cardamom seeds 1/4th tsp
Mutton stock 1 litre

For the Gravy
Whole spices
Green Cardamom 3-4
Black Cardamom 2
Cloves 2-3 pieces
Black pepper 2-3
Bayleaves 1
Cinnamon 1-2 stick

Powdered spices
Chilli powder 1-2 tbsp
Turmeric 1/2 tsp
Ginger powder 1/2 tsp
Coriander powder 1 tbsp
Fennel powder 1/2 tbsp

Ginger garlic paste 1 tbsp
Fried onion paste 1/2 Cup
Ghee 2 tbsp
Food color: I have used Mawal (Cockscomb extract) . You can use any red food coloring you want or you can totally skip it.

METHOD
The first step is to make perfect mixture for Ristas. As we are using a grinder it's essential to keep the temperature as low as possible. For this, we have to chill the mutton keema (semi-freeze) in the freezer for 1-2 hours. Then grind it for 1-2 mins (remember to use short pulses or it will heat up and the texture will spoil).
Now add completely cooled (preferably semi-solid) rendered fat, and rest of the spices. Grind it until a pasty consistency is obtained. Add the egg and mix well.
Make medium sized balls with wet hands. Remember that there should be no cracks. Dip these in warm mutton stock and boil once so that they retain the shape.
Add all the spices to the stock along with ginger garlic paste, fried onion paste, ghee and food color.
Boil for 20-25 mins or until the Ristas increase in size and the gravy is thick and shiny.
Serve hot and enjoy!!