Ground lamb meatballs with a saffron sauce (Rista) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 216) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy lamb meatballs (Goshtaba); Radishes and greens with ginger and garlic (Mooli ka saag)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground cayenne pepper and paprika for the Kashmiri chile powder.

  • TrishaCP on February 14, 2016

    I agree that this recipe was great. I didn't read the instructions carefully enough and added the chile powder and paprika to the meatballs by mistake. I didn't get a bright red broth but it tasted fine. As KarenS mentions below, the portions are skimpy as this is intended as an appetizer. I used a pound of meat for a main course and doubled everything except for the (inadvertently added to meatballs) cayenne and the other broth components.

  • KarenS on November 08, 2014

    Fantastic recipe. Meatballs are first browned, then simmered in a spicy broth, then the broth is reduced to make a sauce. Meatballs are moist and suffused with flavor. Note that recipe only calls for 8 oz of ground lamb to serve 4 people. I doubled the recipe for 3 people and wish I had doubled it again to have leftovers.

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