Kashmiri Harisa | How to make Kashmiri Harisa

By Dhanya Samuel  |  26th Jul 2015  |  
1 review Rate It!
  • Kashmiri Harisa, How to make Kashmiri Harisa
Kashmiri Harisaby Dhanya Samuel
  • Prep Time

    0

    mins
  • Cook Time

    75

    mins
  • Serves

    5

    People

54

1





About Kashmiri Harisa

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.

Kashmiri Harisa is a delicious dish which is liked by people of all age groups. Kashmiri Harisa by Dhanya Samuel has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Kashmiri Harisa at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kashmiri Harisa takes few minutes for the preparation and 75 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kashmiri Harisa is a good option for you. The flavour of Kashmiri Harisa is tempting and you will enjoy each bite of this. Try this Kashmiri Harisa on weekends and impress your family and friends. You can comment and rate the Kashmiri Harisa recipe on the page below.

Kashmiri Harisa

Ingredients to make Kashmiri Harisa

  • 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

How to make Kashmiri Harisa

  1. 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.
  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.
  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.
  4. Make a fine paste by mixing rice flour with 1 cup of water. On low flame add this to meat and stir.
  5. 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.
  6. Garnish with friend onions and oil. Taste best when served with Afghan bread and parsley-yogurt dip.

Reviews for Kashmiri Harisa (1)

Aarti Shindea year ago

Turned out very tasty. Thanks Chantal.
Reply