If you love Hyderabadi Haleem, you must try this aromatic, comforting Kashmiri Harissa. Traditional to the Indian region of Kashmir, this labour of love is characteristically served during cold weather, offering both warmth and nourishment. The dish’s velvety texture comes from the perfect marriage of tender mutton and rice flour, while aromatic spices lend it a subtle yet distinctive flavour profile. MasterChef India’s Chef Rukhsaar Sayeed shares the recipe.
Kashmiri Harissa By MasterChef India’s Chef Rukhsaar Sayeed
Ingredients
– 1.5 kg mutton with bones
– 250-300g rice flour
– 1 large onion, finely sliced
– 50g fennel seeds
– Salt to taste
– Mustard oil as needed
– 2 tablespoons fried onion paste
– Fried onions for garnishing
For the Spice Pouch (Masala Potli):
– 8-9 green cardamoms
– 3-4 black cardamoms
– 5-6 cloves
– 1/2 teaspoon black peppercorns
Method
- Begin by preparing a rich stock. Place the mutton bones in a large pot with water and garlic paste. Bring to a boil, then reduce heat and simmer until you have a flavourful stock. Strain and reserve.
- In a muslin cloth, tie all the whole spices to create your masala potli.
- In a separate heavy-bottomed pot, combine the mutton pieces (meat separated from bones) with the masala potli, fennel seeds and salt. Add water and pressure cook until the meat is tender and easily falls apart.
- Remove the spice pouch and add the reserved stock to the cooked meat. Cover and simmer on low heat for 1-2 hours, allowing the flavours to develop fully.
- Create a smooth slurry with the rice flour and water. Gradually incorporate this into the pot, stirring constantly to prevent lumps from forming.
- Continue cooking for 30-40 minutes, stirring occasionally, until the mixture achieves a thick, velvety consistency. Add the fried onion paste and a generous splash of mustard oil.
- Using a wooden spoon or masher, break down the meat until it integrates completely with the gravy, creating a smooth, homogeneous texture.
More About This Particular Dish
This sumptuous Kashmiri delicacy, distinct from its Middle Eastern namesake, is a hearty winter dish that showcases slow-cooked mutton transformed into a rich, creamy preparation.
Serve piping hot, garnished with crispy fried onions and a drizzle of mustard oil. Traditionally enjoyed with naan or rice, this hearty dish is particularly popular during Kashmir’s cold winter months, where it serves as both a breakfast dish and a warming meal throughout the day.
Will you try this recipe at home? Let us know in the comments section below!
Cover Image Credits: @masterchefrukhsaarsayeed/Instagram
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