Check Kashmiri Harissa recipe to beat the cold this season
Harissa, a delicacy made from minced mutton, is in high demand in the valley throughout the winter even though Kashmir suffers from bone-chilling cold.
Harissa is made of lean mutton mixed with rice and flavoured with spices like fennel, cardamom, clove, and salt. It is cooked in large ovens over simmering firewood heat for an extended period of time.
Essentially, Kashmiri harissa is a classic and real mutton curry that is typically consumed in the winter and is best enjoyed with Kashmiri Tchot, a type of bread from that region. So, check Kashmiri Harissa recipe to beat the cold this season
All you have to do to make this recipe is
- put chopped mutton in a pressure cooker with water, salt, cardamom, garlic, fennel, and cinnamon.
- Cook it either slowly for 45 minutes or under pressure for 2 to 3 whistles.
- When finished, separate the meat from the bones. Stir fried the mixture after adding the rice water paste.
- Then, to give it a thicker consistency, add milk to it.
- Restart the pressure cooker’s burner, then stir the mixture while adding the rice flour paste.
- Cook the curry again after adding the milk until it thickens and smells better. It’s time to enjoy some Kashmiri harissa
