Rista (Meatballs In Red Gravy)

• 1 kg boneless mutton, from the leg of lamb
• 1 cup meat fat
• 1 cup moval extract (cockscomb)
• 1 teaspoon saffron, soaked in a cup water
• 1 teaspoon red chili powder
• 1 teaspoon ginger powder
• 4 pieces cardamom (brown)
• 3 teaspoons fennel powder
• 2 -3 bay leaves
• 3 pieces cloves
• 2 pieces cinnamon sticks
• 1 teaspoon asafoetida powder, liquid
• 1 cup mustard oil or 1 cup oil
• salt

1. Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.
2. Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.
3. While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.
4. Serve with boiled rice.
5. Note: Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.

lamb, moval, saffron, red chili powder, ginger powder, cardamom, fennel powder, bay leaves, cloves, cinnamon sticks, asafoetida powder, mustard oil, salt

Taken from www.food.com/recipe/rista-meatballs-in-red-gravy-258189 (may not work)