Srinagar
Kashmiri harissa
Mutton and rice cooked for hours until it melts into a silky, spiced paste. Srinagar's winter breakfast.
300 minTime
28 gProtein each
mildSpice
Make it your way
Grandma's wayMutton and rice cooked through the night in a copper pot, beaten smooth.
The original322kcal
28 gprotein
1 gfibre
300minutes
Harissa as Srinagar's winter shops make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Simmer mutton with water, garlic, whole spices and salt in a heavy pot for 2 hours, until falling off the bone.
- 2Remove bones and whole spices. Add the soaked rice, fennel and dry ginger and cook on the lowest heat for 1 1/2 hours, stirring often.
- 3Mash and beat hard with a wooden masher for 10 minutes until smooth and stretchy.
- 4Heat mustard oil, fry the onion slowly until deep brown and crisp.
- 5Serve hot with smoking ghee poured on top and the fried onions.
Serve it like this
Spoon into a warm plate, pour smoking ghee on top and add fried onions, with girda or any bread.
