Rista

The title of the recipe is Rista it just means Ground lamb meat balls with a saffron sauce.

I got this book 660 curriesby Raghavan Iyer, in last years Raffel prize.

I had it for few months on my night table, and I did look through the recipes, but i am a virtual person and there was not that much pictures in the book so I didn't make any dishes from this book untill I saw in sia place a dish whcih she made and me the silly one made it from her place simply because I could see how the end result was looking.

After making that dish, I think I have not kept this book down as it has so much yummy delicious recipes and till now I have tried few of the recipes from this book and it was always a hit in my place.

According to my hubby the book is a god send as I have made some new delicious dishes which I would have never ever made.

One of them is these delicious Kashmiri balls.

They are so mild in taste but so yummy yumm and the sauce is just WOW.

Ingridients:

8 ounces lean ground lamb

1/2 small red onion finley chopped ( i added white as i didn't have red)

1 tsp fennel seed ground

1 tsp black cummin seed powder

1 tsp ginger puree ( you can use ginger powder)

1 tsp salt

2 large clove garlic finley chopped

2 tbsp oil

1 cup half and half ( I had no idea what this was so i just added light cream)

1 tbsp Kashmiri garam masala

1/2 tsp saffron threads.

You don't have to do the exact measurement of spices, play around with them. Add more or less you want. According to your taste buds.

Mix the lamb, salt fennel, cummin, ginger, onion and garlic together in a bowl.

Make the meat into small balls.

Heat the oil in a pan over medium heat.
Add the meat balls in a singl layer and cook gentley moving them around every few minutes untill they are evenly browned, 7 to 10 minutes. I clossed with a lid so that the meat can steam a bit inside and then turned around the meat every few minutes.

Pout the half and hald into the meatballs and sprinkle in the garam masala and saffron. Raise the heat to medium high and simmer the curry .
Cook the curry for 10 minutes or til the meat ball is cooked fully.
Serve them with roties or steamed rice.

This recipe also goes to the event Think Spice.. Think Twice: Mastic Gum and Fennel Seeds. hosted by Ivy of Kopiaste