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Mutton Harissa

KASHMIRI MUTTON HARISSA Kashmiri mutton harissa is a slow-cooked dish is ideal for cold weather and has a beautifully creamy texture with tender meat. Ingredients: Mutton with bones – 1.5 kg Rice flour – 2–2.5 cups Onion – 1 large, finely sliced Fennel – 1/2 cup Salt – to taste Mustard oil Shallots/fried onion paste – 2 tbsp Fried onions/shallots for garnish Masala Potli Green cardamoms – 8–9 Black cardamom – 3–4 Cloves – 5–6 Black peppercorns – 1/2 tsp Instructions: 1. *Prepare the Stock*     - Place the mutton bones in a large pot with water, green cardamoms, and garlic paste.  Bring to a boil, then reduce heat and cook until you have a rich stock.    - Strain and set the stock aside. Remove the meat from the bones if any is left, discarding the bones. 2. *Cook the Mutton*     - In a separate pot, add mutton pieces (without bones) along with garam masala potli, fennel seeds , salt and water. Pressure cook the mutton until tender and falling apart. Remove the potli and any membranes. 4. *Add Stock and Cook*     - Pour the reserved mutton stock into the pot with the meat. Cover and cook on a low flame for 1-2 hours until the meat is very tender and falling apart. 5. *Thicken with Rice Flour*     - In a small bowl, mix the rice flour with some water to make a smooth slurry. Gradually add this to the pot, stirring continuously to prevent lumps.    - Let it cook for an additional 30-40 minutes, stirring occasionally, until the harissa reaches a thick, velvety consistency. Add 1/2 cup oil and fried onion paste. 6. *Mash and Serve*     - Use a wooden spoon or a hand masher to mash the meat into the gravy, creating a smooth, creamy texture. Adjust salt to taste.    - Serve the harissa hot with naan, roti, or rice, topped with a mustard oil and fried onions, if desired. #mutton #harissa #muttonharissa #muttonrecipes #kashmirirecipes #kashmiri #kashmirifood #yumm #viralreels #cooking #easyrecipes #easymeals