Unlock The Rich Flavors Of Traditional Kashmiri Harissa At Home

Ingredients

• 500g mutton with bones (preferably shoulder or leg pieces for tenderness)
• 1/2 cup rice (preferably short-grain)
• 3-4 large onions, thinly sliced
• 2 tbsp oil or ghee (for cooking the mutton and onions)
• 1 tbsp ginger-garlic paste
• 1 tsp fennel powder
• 1/2 tsp cumin powder
• 1/2 tsp cinnamon powder
• 1/2 tsp green cardamom powder
• 1 tsp Kashmiri red chili powder (for mild heat and color)
• Salt, to taste
• 4-5 cups water (for cooking the mutton and rice)
• 1 tbsp clarified butter (ghee) (for final flavoring)

Instructions

1. Prepare the Mutton

• In a large heavy-bottomed pot, heat 2 tablespoons of oil or ghee over medium heat.
• Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set aside (for garnishing).
• To the pot with the remaining onions, add the ginger-garlic paste and sauté for a few minutes until fragrant.
• Add the mutton pieces to the pot and cook until the mutton is browned on all sides.

2. Add Spices and Water

• Sprinkle in the fennel powder, cumin powder, cinnamon powder, cardamom powder, and Kashmiri red chili powder. Mix well so the spices coat the mutton.
• Add salt according to taste.
• Pour 4-5 cups of water into the pot, covering the mutton completely.
• Bring to a boil, then lower the heat, cover, and let it simmer. Cook for about 1.5 to 2 hours or until the mutton becomes very tender and starts to fall off the bones. You can also use a pressure cooker for this step to reduce the cooking time.

3. Prepare the Rice

• While the mutton is cooking, rinse the rice thoroughly under cold water to remove excess starch.
• Once the mutton is tender, add the rinsed rice to the pot.
• Stir everything together, ensuring that the rice is submerged in the cooking liquid.
• Continue to cook on low heat, stirring occasionally to prevent sticking, until the rice becomes completely soft and starts to break down. This will take around 30-40 minutes.

4. Mash and Blend the Mixture

• Once the rice and mutton have softened and absorbed most of the liquid, use a wooden spoon or a hand masher to mash the mixture.
• Mash until it reaches a smooth, porridge-like consistency. If the mixture feels too thick, add a little hot water and continue mashing.

5. Add Ghee for Flavor

• After mashing, add 1 tablespoon of ghee and stir it into the harissa to enhance the flavor and richness.
• Let it cook on low heat for another 10-15 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the consistency to thicken.

6. Serve

• Serve hot in bowls, garnished with the fried onions you set aside earlier.
• Harissa is typically enjoyed with traditional Kashmiri bread, like Tchot or Kandar, but it can also be eaten on its own for a warming meal.

Tips

• Choosing Meat: Opt for bone-in mutton pieces, as the bones add flavor and richness to the harissa.
• Consistency: Harissa should be smooth and porridge-like, not too thick or watery.
• Spices: Kashmiri spices like fennel and cardamom give authentic flavor. Avoid using too many hot spices to keep the mild heat and warmth intact.

This rich, savory Harissa is a perfect winter delicacy that captures the essence of Kashmiri cuisine, providing comfort and warmth in every bite.