Kashmiri Harissa recipe Ingredients: Meat- 1 kg (chopped into very small pieces) Garlic cloves- 4 Onions- 1/2 kg (chopped) Peppercorn-8 Fennel seeds- 4tbsp Shah Zeera-1tsp Cloves- 4 Cinnamon stick- 2 Black cardamom- 4 Green cardamoms- 8 Salt to taste Dried ginger powder- 1 tbsp Oil- 1 and 1/2 cup Rice flour- 1/2 cup Crispy fried Onion- 1 cup (for garnish immediately before serving) Method: 1. In a pressure cooker add chopped meat, water and all the ingredients except oil, and rice flour. Try and remove all fat from the meat. 2. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released. 3. Open the lid of pressure cooker and stir till all the ingredients mix up. 4. Remove the bones, if any and the cardamom covers, cloves and cinnamon sticks, if visible. 5. Put the rice flour in 1 cup cold water and make a paste. 6. Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture. 7. Now add about 1 cup oil. 8. Cook it on medium high heat, stirring it every 2 minutes until you get the desired consistency, till oil starts leaving the sides of the cooker. 9. Serve hot with crispy fried onions and oil on top, preferably with kashmiri bread.
Posted on: Mon, 19 Jan 2015 11:08:24 +0000
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