Preparation of minced/pounded meat for Risté

Preparation of minced/pounded meat for Risté

Ingredients:

1. Mutton 1 kg

2. Suet (Charb) 250 gm

3. Ginger powder 1 tsp

4. Aniseed powder 1 tsp

5. Black cardamom seeds crushed 1 tsp

6. Garam masalé 2 tsps

7. Salt 1 tsp

8. Arrowroot powder 1 tbsp

Process of pounding:

Wooden mallet and a flat hard stone is used for pounding the meat.

1. Cut the meat into small cubes.

2. Put the suet in a bowl of hot water to warm it and make it soft.

3. Pound the meat on the flat stone with a wooden mallet, one or two at a time, along with a piece of warm suet added at regular intervals so that it and mixes evenly with the mat. When it is well pounded, add another piece of meat and pound as before. After three or four pieces get pounded together, add a piece of warm suet, and again pound together to mix it evenly. Continue this process till all the meat and the suet is pounded. A table-spoon of clarified butter (Ghev/Ghee) is added to the meat while pounding to enhance its taste and flavour.

4. Make a paste of arrowroot, spice, garam masalé and salt with a little water, and knead it into the pounded meat.

5. Again, pound the mass on the stone, to convert it into homogeneous dough like mass. This prepared minced meat, is then pressed by hands and rolled between palms, into compact balls (of the size of table tennis ball) for making Risté or slightly bigger size (of the size of tennis ball) for making Goshtabé.

Manual pounding can be substituted by using mechanical devices like food processor.