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This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Harissa, a favourite breakfast in Kashmir during winter, is a sizzling hot delicacy with which people eagerly welcome the season.
Harissa is a mutton preparation, cooked, deboned, and slowly stir-cooked to a smooth, paste-like consistency. It is best served with Kashmiri bread known as Kashmiri Tchot.
Prep Time: 20 mins Cook Time: 8 hrs Servings: 6 Difficulty: Intermediate
Ingredients for Kashmiri Harissa Recipe
P Mark Kachi Ghani Mustard oil: 1/2 cup
Rice Four: 1/2 cup
Cinnamon Stick: 2
Cloves: 1/2 tbsp
Fennel Seeds: 1/2 cup
Black Cardamon: 10
Green Cardamon: 8
Black Pepper: 1/2 tbsp
Onions: 3 (chopped)
Garlic cloves: 10
Method for Kashmiri Harissa Recipe
Place mutton in a pressure cooker with water, salt, garlic, fennel seeds, cinnamon, black cardamom, and green cardamom.
Pressure cook for approximately 6 whistles, then separate the bones from the mutton.
Filter the mutton stock and set it aside. Transfer the mutton to another pot.
Mash the mutton on a high flame using a wooden spoon. Stir in half a cup of rice flour without forming lumps.
Gradually add the mutton stock and mix it well. You can also add saffron water for extra flavour.
In a separate pan, fry the onions until crispy. Then, add them to the mutton with about half a cup of oil. Mix everything well.
Cook the mixture on low heat for a while.
Serve hot with crispy fried onions and a drizzle of oil on top. This dish pairs well with Kashmiri roti.
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