Kashmiri Harisa Recipe
Kashmiri Harissa is an age-old traditional mutton recipe that is mostly available in winters and is served best with Kashmiri bread Kander Czout. One of the rarest delicacies that you’d not wish to miss while you’re in Kashmir, this non-vegetarian recipe has high fat content and thus made in winter season.
Kashmiri Harisa Recipe
Ingredients:
Recipe :
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Step 1
Combine chopped mutton along with other ingredients except oil, milk and rice flour and add this mixture to traditional Indian pressure cooker.
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Step 2
Pressure cook for 2 whistles and reduce the flame to low and cook for 45 minutes. If you are not using pressure cooker then slow cook meat until tender.
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Step 3
When the pressure settles, open the lid and on low flame stir using a wooden spoon until well combined. Separate bones from meat and remove cinnamon sticks, cloves and cardamom.
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Step 4
Make a fine paste by mixing rice flour with 1 cup of water. On low flame add this to meat and stir.
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Step 5
When the mixture starts to thicken slightly, add milk and stir for 5 minutes. On low flame, add 1 cup of oil and cook till the meat reaches pasty consistency. For 1 kg mutton it takes 40-45 minutes to cook.
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Step 6
Garnish with fried onions and oil. Taste best when served with Afghan bread and parsley-yogurt dip.
