Kashmiri Harissa Recipe
How to make Kashmiri Harissa
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Kashmiri harissa is basically an authentic and traditional mutton curry recipe that is usually eaten during winters and best served with Kashmiri bread known as Kashmiri Tchot.
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings2
- Medium
Ingredients of Kashmiri Harissa
- 500 Gram Mutton
- 4 Garlic cloves
- 1/2 kg Chopped Onions (deep fried)
- 4-5 Black Pepper
- 2 tbsp Fennel Seeds
- 4 Cloves
- 1 Cinnamon stick
- 2 Badi elaichi
- 2-3 Choti elaichi
- 100 ml Milk
- Water
- 1/2 cup Crispy fried Onion
- 1/2 cup Rice Paste
How to Make Kashmiri Harissa
1.
Add chopped mutton in a pressure cooker along with water, salt, both the cardamom, garlic, fennel, cinnamon to it.
2.
Pressure cook it until 2-3 whistles. Open the lid, let it simmer for about 45 minutes to an hour. Once done, separate the bones and the whole spices from the prepared mixture.
3.
Now, with the help of a large cooking spoon, mix all the ingredients together properly.
4.
To prepare rice paste, add the rice flour in the grinder along with cold water.
5.
Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture.
6.
Now add milk and then add about 1/2 cup oil.
7.
Cook it on medium high heat, stirring every 2 minutes to avoid stickiness in the bottom. Keep using the spatula until you get the desired consistency, may be for about 45 minutes till oil starts leaving the sides of the cooker.
8.
Serve hot with crispy fried onions and oil on top and also with Kashmiri roti.