Healthy and Tasty Kashmiri Harissa Recipe || How To Make Kashmiri Harissa @YummyTraditional100

Today, I will share a healthy and tasty recipe for Kashmiri harissa, along with the steps for cooking it. Harissa is a traditional dish that originates from Kashmir and is especially enjoyed in the winter months. It’s a wholesome meal made with a perfect combination of meat and lentils. I’ve prepared it in a unique style, different from the usual beef harissa, and Alhamdulillah, it turned out to be both delicious and healthy!

Kashmiri harissa is a flavorful blend of meat, rice, green lentils, and wheat. While it is somewhat similar to haleem, harissa has its own distinct taste. The tempering with desi ghee and the addition of lemon juice elevate its flavor even further. In some regions, people enjoy it with a spoon, while in others, it’s often served alongside hot naan. Harissa can be a delightful snack for guests or served as part of a dinner or lunch. Enjoy!
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Ingredients for harissa:
500g, mutton/beef/chicken with bones
1 cup, whole wheat soaked
½ cup, rice soaked
¼ cup, green moong dal soaked
1/3 cup, mash dal soaked
2 tbsp, ginger garlic paste freshly ground
1 large, onion thinly sliced or fried onion
1 tbsp, crushed coriander seeds roasted
1 tbsp, crushed cumin seeds roasted
1 tsp, black peppercorn freshly crushed
7-8 green chilies
1 tsp,garam masala
Chaat masala as needed
1 cup, ghee
Salt to taste
1 tsp, turmeric powder

For making a muslin bag:
10-12, black peppercorn
1 inch, cinnamon stick
2, cloves
1, bay leaves
1-2,black cardamoms
1, green cardamom
As required muslin cloth

For kebabs:
125g, beef/chicken/mutton mince finely ground
½ tsp, red chili flakes
1 tsp, ginger garlic paste
Salt to taste
½ tsp, roasted cumin, and coriander
1 tbsp, coriander leaves chopped
1 tsp, green chilies chopped
As required ghee for frying
1 tsp, lemon juice
1 tbsp, butter/margarine melted

For garnishing:
2-3, Lemons
1/3 cup, chopped coriander leaves
3-4, chopped green chilies
1-inch, ginger julienne cut
1/2 cup, fried brown onions
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