Rista

• 750 gms mutton kheema
• 300 mutton fat
• ½ tablespoon turmeric powder
• 6 tablespoon soaked Kashmiri red chilies
• 3 cloves
• 1 piece of cinnamon
• 400 grams sugar4 big pieces of cardamom
• 1 tablespoon roasted onion paste
• 1 tablspoon saffron water
• 4 tablspoon ghee
• Salt according to your taste
• Fennel seeds powder for garnishing

1. Add fat and big cardamom pieces with kheema. Now blend it all together in mixer grinder. Make small balls of it.
2. Boil the above preparation in enough water. Cook it for 10 minute till kheema balls get floated in the pan.
3. Now mix saffron water with turmeric powder, chili paste, clove, cinnamon, green cardamom and roasted onion paste together.
4. Cook gravy till it gets thicker and add salt to it. Now heat ghee in a different pan and cook gravy with kheema balls with covered lid for 2 minute.
5. Your tasty Rista is ready to eat. Serve it hot with fennel seed powder.

Tabakh Maaz

• 1 kg mutton chaap (lamb ribs)
• ½ cup of milk
• 1 teaspoon fennel seed powder
• 1 teaspoon dry ginger powder
• 1 pinch of asaphoetida
• 1 teaspoon cinnamon powder
• 2 cloves
• 250 gms ghee
• Salt according to taste

1. First of all clean all lamb rib pieces with fresh water and slice in equal rectangular shapes.
2. Be careful that the flesh on ribs does not get off while cutting. Each piece should be 5 inch long and 2 inch broad.
3. Add ½ lt. water and milk in a pan. Now mix dry ginger powder, fennel seed powder, turmeric, clove, salt, asaphoetida and cinnamon. Stir thoroughly.
4. Add lamb rib pieces in it and cook till the meat gets soft and dry. Take it out from the pan and keep aside.
5. Now heat ghee in a pan and put lamb rib pieces one by one. Fry on medium flame till the lamb pieces get golden brown and crispy. Before serving, cook the lamb pieces for 5 minutes in a pre-heated oven. Serve hot.