Preparation:

• For preparation of the Minced or ground Meat for ‘Rista’
• Put Minced meat in to grinder and grind it again so that meat is very smooth.
• Add 1 Tbs. of Gee to the ground meat
• Add 1 beaten egg
• Add ½ tsp. of each fennel, ginger, paprika, cumin, green cardamom, black cardamom, cinnamon powder in to the ground meat
• Make flattened Balls of about 1″ diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right-hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work.
• Peel and chop Garlic Cloves.
• To prepare Onion or Shallot, slice the onions and fry it in oil till golden brown.
• In a mixer make a paste of fried onions keep aside

Method:

• Heat oil in a thick bottom ‘Patila’ or Pan.  Add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add ¼ cup of water along with Red Chili powder, Paprika Powder and Turmeric. Stir again and add 4 cups of water along with all spices like fennel and Ginger Powders, big Cardamom powder, cloves, Onion or Shallot Seasoning, minced garlic and Salt to taste. Let the gravy boil
• Now add Minced Meat balls gently one by one. After boiling on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, ‘Garam Masala’ and Saffron. Let simmer on low heat for another 5 minutes. ‘Rista’ is ready. Serve hot, along with Gravy.