Go Back

Kashmiri Harisa

Course: Main Course
Cuisine: Indian, Kashmiri


  • 1 kg mutton chopped into medium sized pieces
  • 4 garlic cloves
  • 500 gm red onion roughly chopped
  • 8 peppercorns
  • 3 tbsp fennel seeds
  • 4 cloves
  • 2 inch cinnamon stick
  • 4 brown cardamom
  • 8 green cardamom
  • Salt to season
  • 1 tbsp dried ginger
  • 1 cup vegetable oil
  • ½ cup rice flour
  • 250 ml milk
  • 1 cup crispy fried onions for garnish


  • In a pressure cooker (traditional Indian one), add the chopped mutton along with other ingredients except oil, milk and rice flour. Cook for 2 whistles and then lower heat and simmer for 45 minutes. Those who do not have a pressure cooker, slow cook the mutton till tender and falling off the bone consistency is reached.
  • Once cooled down, open the lid of the cooker and place again on low heat. Stir well with a wooden spoon till the ingredients are all mixed well. The meat would have cooked well to leave the bone. Remove the bones and also the cinnamon sticks, cardamom covers or cloves if visible.
  • Mix the rice flour in 1 cup of cold water to make a paste. Add this to the meat mixture and continue stirring on low flame.
  • You will find that the mixture begins to thicken slightly; add milk and continue to stir for about 5 minutes.
  • Now add 1 cup oil and continue to mix on low heat till the pasty consistency is achieved. It takes around 40-45 minutes for the whole process for 1 kg mutton.
  • Serve hot with fried onions and oil on top.
  • I paired this with Afghan bread and a parsley yoghurt dip.