Kashmiri Harisa Recipe

Kashmiri Harisa Recipe. Kashmiri Harissa is a deep rooted conventional sheep recipe that is generally accessible in winters and is served best with Kashmiri bread Kander Czout. Probably the most extraordinary delicacy that you’d not wish to miss while you’re in Kashmir, this non-veggie lover recipe has high fat substance and accordingly made in winter season. You can likewise have this lunch/supper recipe with roti/naan and rice

Elements of Kashmiri Harisa

6 Servings
1 kilograms cleaved sheep
500 gm cleaved onion
3 tablespoon fennel seeds

2 inches Cinnamon stick
5 green cardamom
1 tablespoon dried ginger powder
1/2 cup Rice flour
1 cup cut onion

4 cloves garlic
8 peppercorns
4 clove
4 dark cardamom

4 squeezes salt
1 cup vegetable oil
250 ml milk

Kashmiri Harisa Recipe

Instructions to make Kashmiri Harisa

Stage 1
Join cleaved lamb alongside different fixings with the exception of oil, milk and rice flour and add this blend to conventional Indian tension cooker.

Stage 2
Pressure cook for 2 whistles and lessen the fire to low and cook for 45 minutes. In the event that you are not utilizing pressure cooker then, at that point, slow cook meat until delicate.

Stage 3
Whenever the tension settles, open the cover and on low fire mix utilizing a wooden spoon until all around consolidated. Separate bones from meat and eliminate cinnamon sticks, cloves and cardamom.

Stage 4
Make a fine glue by blending rice flour with 1 cup of water. On low fire add this to meat and mix.

Stage 5
Whenever the combination begins to thicken marginally, add milk and mix for 5 minutes. On low fire, add 1 cup of oil and cook till the meat arrives at pale consistency. For 1 kg lamb it requires 40-45 minutes to cook.

Stage 6
Decorate with broiled onions and oil. Taste best when presented with Afghan bread and parsley-yogurt plunge.

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