Kashmiri Mutton Harissa Recipe: A Step-by-Step Guide

 How to Make Kashmiri Mutton Harissa at Home: A Step-by-Step Guide

Mutton Harissa is a delicious winter specialty from Kashmir that is sure to tantalize your taste buds, it has gained worldwide popularity for its unique taste.In this step-by-step guide, we will teach you how to make this mouthwatering dish right in the comfort of your own home. Harissa is renowned for its fiery taste, and we'll show you how to achieve that signature flavor. Let's get started!

What is Mutton Harissa?

Mutton  Harissa is a flavorful and hearty Kashmiri dish made with mutton and rice. It's traditionally cooked on special occasions and is known for its rich, aromatic spices.Mutton Harissa is a traditional Middle Eastern dish, particularly popular in regions like Kashmir and Iraq.  The dish is known for its robust taste and ability to bring families and communities together.

Ingredients:

To create this aromatic masterpiece, you'll need the following ingredients:

1. Mutton/Meat - 2.5kg, (preferably the thigh portion, known as 'raan.'

 After removing the bones, you'll have around 2 kg of meat left.)

2. Rice - 3 cups (or 2 cups of rice flour).

3. Fennel Seeds - 2 cups or 200 gms (100 gms/kg of mutton).

4. Cinnamon Sticks (Dalchini).

5. Onions - 3.

6. Garlic Cloves.

7. Shallots (Praan) - 100 gms.

8. Cumin Seeds (Jeera).

9. Salt (Namak).

10. Cloves (Laung).

11. Green Cardamom.

12. Black Cardamom.

13. Mustard Oil.

Notably, this recipe doesn't include any powdered spices, ensuring the authentic taste of Harissa. It relies on simple, whole spices to create a rich and flavorful dish.

How To Make Harissa :Step by Step Guide

Step 1: Preparing the Mutton

- Take 2.5kg of mutton, preferably with bones, and place it in a pressure cooker.

- Add enough water to cover the mutton entirely.

- Allow the mutton to come to a boil.

- As it boils, scum or foam will float on top of the water. 

Remove this scum with a spoon to ensure the mutton is clean.

- Once the scum is removed, you'll be left with clean mutton in the cooker.

Step 2: Adding Spices

- To the mutton, add 2 cups of fennel seeds, 10 black cardamoms, 15 green cardamoms, 10 cloves, 

2 cinnamon sticks, 12 garlic cloves, 1 chopped onion, 

and a teaspoon of salt (adjust the salt to your taste).

- Mix all the ingredients thoroughly.

- Close the pressure cooker's lid and cook until the mutton becomes incredibly soft,

 and the meat separates from the bones. 

This might require 3 whistles on high flame and 4 whistles on low flame.

Step 3: Preparing the Rice Paste

- While the meat is cooking,Take 3 cups of rice, wash it 3-4 times, and soak it in water.

- Later, blend it into a smooth paste using a mixer grinder.

- The rice paste will add texture, flavor, and thickness to the dish.

Step 4:Making the Harissa

- Open the pressure cooker and check the mutton's tenderness.

- Once the meat is soft and separates from the bones, remove the bones and strain the mutton stock.

- Place the meat in a large copper vessel or any vessel and use a wooden pestle to mash it.

 Make sure the vessel is spacious as the mixture will swell when the rice paste and mutton stock are added.

- Add 2 teaspoons of cumin seeds and continue mashing to improve the texture and flavor.

 Step 5: Rice Paste and Mutton Stock

- Add the rice paste to the mashed mutton, enhancing the texture and flavor.

- Gradually add the mutton stock to reach the desired consistency.

- Continue mashing and mixing.

- This step will give Harissa its signature texture and flavor. 

The vessel should be well-sized to accommodate the expansion during cooking.

Step 6: Preparing the Tadka (Tempering)

- In a separate pan, heat mustard oil until it starts to smoke.

- Fry the shallots (Praan) until they turn golden brown, then remove and set them aside.

- In the same oil, fry 2 finely chopped onions until they're golden brown.

 Remove and set aside. Save this oil for later use.

Step 7 : Finalizing the Harissa

- Check the texture of the harissa. It should be smooth and well-mashed.

- Adjust the salt by adding it to the mutton stock or water, not directly to the harissa.

- Add fried onions into the harissa.Gradually add the mutton stock to the mixture while continuing to mash it. Be careful not to add all the stock at once. A larger vessel is ideal to accommodate the expansion as the Harissa cooks.

- Add the fried shallots into the harissa 

- Drizzle 1.5 cups of mustard oil over the harissa.

- Continue mashing and mixing to achieve a smooth texture. 

Step 8: Giving the Fiery Tadka

- Harissa is nearly ready, but to make it truly authentic, we need to add a firey tadka.

- In a small pan, heat some mustard oil until it starts smoking. 

- Then, sprinkle a few drops of water into the hot oil.

  You'll witness a mesmerizing burst of flames. 

- This is the traditional way to finish harissa.

-Lay the kababs on top and add a touch of sweetness. 

- Garnish with methi maaz and fried shallots and let the smoky spectacle unfold before you. 

 Serving Mutton Harissa

Mutton Harissa is best enjoyed with roti, chapati, or naan.

 The fiery tadka adds a unique and irresistible touch to this delectable dish. 

While it's delicious, please exercise caution when attempting the fire tadka if you're not experienced.

This is the authentic way to serve Harissa, just like you'd find it when dining out. 

Nutritional Value

Mutton Harissa is not only a flavorful dish but also a nutritious one.

 It's rich in protein and provides essential vitamins and minerals. 

The use of cracked wheat adds fiber to the dish, making it a wholesome choice.

Mutton Harissa and Health

While Mutton Harissa is a delicious treat, it's essential to be mindful of its calorie content. To make a healthier version, use leaner cuts of mutton and limit the use of oil. It's also a good idea to pair it with fresh salads to balance the meal.

Tips :

Use a variety of spices for a more complex flavor profile.

Experiment with different garnishes like mint leaves or lemon wedges.

Slow-cooking is the key to achieving the perfect texture and taste.

Frequently Asked Questions (FAQs)

1. Can I use boneless mutton for this recipe?

   While bone-in mutton is preferred for authentic flavor, you can use boneless mutton if you prefer. Just adjust the cooking time accordingly.

2. What's the purpose of the fire tadka?

   The fire tadka adds a smoky flavor to the dish and enhances its overall taste. It's a unique feature of Kashmiri cuisine.

3. Is Mutton Harissa very spicy?

   Mutton Harissa is traditionally known for its spiciness. However, you can adjust the level of heat to your preference by controlling the amount of spices used.

4. Can I store leftover Mutton Harissa?

   Yes, you can refrigerate any leftover Mutton Harissa for a few days. Reheat it gently before serving.

5. What side dishes go well with Mutton Harissa?

   Mutton Harissa pairs excellently with plain yogurt or a cooling cucumber raita to balance the spiciness.

 6. What is the best cut of mutton for Harissa?

    The thigh portion of the mutton is ideal as it yields a rich mutton stock.

7. Can I use rice flour instead of whole rice?

    Yes, you can use rice flour, but adjust the quantity accordingly.

8. Why don't we use powdered spices in this recipe?

   - Using whole spices provides an authentic and robust flavor without compromising the dish's taste.

9. How do I know when the meat is tender enough?

   - The meat should be soft and easily separate from the bones. 

It usually takes 3 whistles on high flame and 4 whistles on low flame in a pressure cooker.

10. Can I adjust the spiciness level in Harissa?

   - Yes, you can adjust the spiciness by adding or reducing the number of green cardamoms and cloves in the recipe.

11. What is the significance of Mutton Harissa in Kashmiri culture?

  Mutton Harissa holds a special place in Kashmiri culture, especially during the winter months. It's not just a dish; it's a tradition and a way to stay warm in the cold climate.

12. Can I substitute any ingredients in the recipe?

   While authenticity is key, you can make minor adjustments to suit your taste. However, it's best to stick to the traditional ingredients for an authentic experience.

13. How spicy is Mutton Harissa?

   Mutton Harissa is typically mildly spicy, but you can adjust the spice level to your preference by adding more or fewer green cardamoms.

14. Can I prepare Mutton Harissa without a pressure cooker?

   While a pressure cooker makes the process quicker, you can prepare Mutton Harissa in a regular cooking pot; it will just take longer.

15. What are the best side dishes to serve with Mutton Harissa?

   Mutton Harissa pairs wonderfully with traditional Kashmiri bread like rogan josh, chapati, or naan.You can also serve it with plain rice or a side of yogurt for a complete meal.

  

16. Is Mutton Harissa difficult to make at home?

Making Mutton Harissa at home can be a bit time-consuming, but with our step-by-step guide,you'll find it manageable and rewarding.