Rishta – Kashmiri Meatballs -Recipe Redux

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December 22, 2016

Kashmiri Red Stew with Turkey Meatballs This post for Recipe Redux, features a deep and flavorful Kashmiri stew with meatballs called Rishta.

This recipe is adapted from Raghavan Iyer’s 660 curries,

What is Rishta

Rishta consists of a dish of meat balls, usually made with goat meat. The meatballs are cooked in a mild saffron based curry. They are a part of Wazwan.

My Story of Rishta

In today’s recipe I am using turkey. Reading from an authentic Kashmiri cook, turkey probably is not a bad choice. The preferred meat should be lean. The dish gets most of its color from a mixture of saffron and a generous amount of Kashmiri Chili powder. The Kashmiri chili powder is mild chili powder. It is acceptable to use it in generous amounts.

Rishta_Kashmiri Meatballs

Cobbled at a Busy Time.

With a lot going on these pictures are a little hurried. I think that you can see this is a beautiful visually appealing dish. Since it tastes as good as it looks, I will update sometime with more creative photography. It looks like this year will end on a crazy note with a sad road trip to New Jersey to say goodbye to Dr. Brush. Much as I might like to wait sometimes you just cannot do that.

For our Sunday Supper this week, I served these with a basic cumin scented rice, and the black bean cauliflower rice that I shared on Monday. This week as a part of paying it forward I hit the treadmill, scary how a year of inactivity can ruin you.

Another recipe to compliment this dish includes Turnips with green peas and kashmiri seasonings.

Rishta – Kashmiri Meatballs -Recipe Redux

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

A beautiful full flavored Kashmiri meatball dish made with turkey.

Ingredients

For the meatballs

1 and 1/2 pounds of ground turkey
2 tablespoons oil (mustard is the preferred oil)
1 teaspoon salt or to taste
1 tablespoon freshly grated garlic
1 teaspoon powdered ginger
1 teaspoon powdered fennel

For the gravy

2 tablespoons oil
1 medium onion, finely chopped
1 tablespoon kashmiri red chili powder
1 teaspoon saffron strands
1 and half teaspoon ground ginger
1 teaspoon powdered fennel
2 to 3 black cardamoms
1 teaspoon salt or to taste

Instructions

Mix the ground turkey, mustard oil, salt, garlic, powdered ginger and powdered fennel and shape into round meatballs. Set aside for a couple of hours.
Heat the oil for the sauce and add in the onion and cook until soft and translucent. Add in the red chili powder, saffron strands, ground ginger, fennel and black cardamoms with 2 cups of water.
Simmer for about 10 minutes.
Add in the meatballs and simmer for another 30 minutes, until the meatballs are tender and the sauce thickens slightly. Serve hot.

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