Kashmiri Harissa Recipe

Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 4 hours

Ingredients:

• 1 kg mutton or lamb meat
• 9 -10 cups water
• 1 cup rice (soaked in warm water for 2-3 hours)
• 2 Tbsp fennel seeds
• 5-6 black cardamom
• 1-2 big cinnamon sticks
• 5-6 green cardamom
• 1-2 black pepper
• 3-4 cloves
• 1 Tbsp ginger powder
• 2 garlic cloves
• salt to taste
• 1 cup oil
• Saffron optional
• Crispy Fried Onion 1 cup (for garnish before serving)
• Assemble the following ingredients and keep aside:
• 5-6 green cardamom
• 4 cinnamon sticks
• 4 black cardamom
• 1-2 black pepper
• 3-4 cloves

Steps:

1. Wash meat and place it in the pressure cooker with the 9-10 cups of water.

 
2. Add fennel seeds, black cardamom, cinnamon sticks, green cardamom, black pepper, cloves, ginger powder, garlic cloves, and salt to taste. Keep on heat until bones get separated from meat.

 
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3. Remove the bones from cooker.

 
4. Mash the cooked meat and mix it properly with the spicy juices in the pressure cooker.

 
5. Add rice with 2 cups of cold water.
6. Cook on medium high heat and turn down the heat to simmer after two whistles.
7. Transfer the mixture into the pan.
8. Cook over low heat while stirring continuously for 10-15 minutes till the brew gets thick.

 
9. Add the assembled ingredients now and stir till the preparation becomes more viscous.
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10. Mix fried onions with two tablespoon of heated oil and add to the stew.
11. Stir again on slow heat for 15 minutes and cover the pan with a toweled lid for 25-30 minutes.
12. Take it off the heat and keep overnight.
13. Next morning, reheat the stew and add 4 tablespoons oil should be heated and mixed with rest of fried onions separately and should be added to the harissa. Serve in hot bowl topped with hot oil and some flakes of fried onion with bread.