Harisa is an age-old traditional lamb preparation that is prepared during winters. It is extremely fatty and high on calories and hence prepared exclusively during the freezing chilling winters of the region as a way of warming from within.
- Prep Time0Minutes
- Cooking Time75Minutes
- 1 kg Mutton chopped into medium sized pieces
- 4 Garlic cloves
- 500 gm red Onion roughly chopped
- 8 Peppercorns
- 3 tbsp Fennel seeds
- 4 Cloves
- 2 inch Cinnamon stick
- 4 brow Cardamom
- 8 green Cardamom
- Salt to season
- 1 tbsp dried Ginger
- 1 cup vegetable Oil
- ½ cup Rice flour
- 250 ml Milk
- 1 cup crispy fried Onions for garnish
- Combine chopped mutton along with other ingredients, mentioned under ‘ingredients list’ except oil, milk and rice flour and add this to traditional Indian pressure cooker.
- 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.
- 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.
- Make a fine paste by mixing rice flour with 1 cup of water. On low flame add this to meat and stir.
- When the mixture starts to thicken slightly, add milk 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.
- Garnish with friend onions and oil. Taste best when served with Afghan bread and parsley-yogurt dip.