### TranslatedIngredients: 150 grams Mutton Kheema,1 Onion - sliced,1 Green Chilli,4 cloves Garlic,1 inch Ginger,1 Cardamom Powder (Elaichi),2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),Salt - to taste,1 Onion - sliced,1 Tomato - chopped,1 teaspoon Cumin seeds (Jeera),3 cloves Garlic,1 inch Ginger,1 Green Chilli,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball. Fry till they turn brown and keep it aside in a bowl.In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture.Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well.Shape them into a medium sized balls and keep it aside. Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown.To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste.Heat a kadai with oil, add onions and saute till they turn light brown. Add tomato mixture and saute till the raw smell goes away.Add salt, red chilli powder and turmeric powder cook for about 10 minutes. Add water and allow it to boil.Add cooked meatballs into the curry and simmer for 15 minutes. Let the meatball soak up some of the gravy and serve hot.Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday.