Assemble all ingredients to avoid last minute rush.

Mix saffron in a bowl with hot water and cover. Let it soak for sometime.

Mince lamb if it is not (mincing lamb is a time taking process, so better to buy preminced lamb).

Transfer minced lamb in a food processor and add cornflour, garam masala, salt, baking powder and red chili powder. Blend to a smooth paste.

Wet your hands with water and pinch a small golf ball size piece of the meat paste and make a round ball. Try to make as smooth as possible by rolling very gently and slowly.

Add water in a saucepan and bring it to a boil. Add dried Kashmiri chillies, cardamom pods, cinnamon, black peppercorns and turmeric powder. Now, add the prepared meatballs in the Saucepan one at a time.

Cover and simmer for 1 hour to 1.15 hours or until meat cooked completely.

Then, heat oil or ghee in a large Frying Pan or Wok over medium heat. Add cinnamon stick and green cardamom.

Saute for about 30 seconds. Then, add ginger garlic paste and fry for about 30 seconds until raw aroma goes away. Now add onion paste and all the spices and the yoghurt if using.

Stir well and add about 1.5-2 cups of the cooking liquid from the rista and the saffron water.

Now, add the prepared rista balls.

Simmer until the desired consistency.

Quick taste check add black pepper and salt to taste.

Serve Rista hot with steamed rice or naan bread.