Harissa, a winter delight that Kashmir loves

Harissa is a very popular meat preparation which is made for breakfast. It is usually slow cooked for many hours, with spices. And yes, hand stirred for hours and hours. With the sharp dip in temperature, Harissa is the most preferred delicacy in winter in Srinagar.

• In a pressure cooker add meat, water and all the ingredients except oil, milk and rice flour.
• Cook on Medium high heat and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to 60 minutes. Turn off the heat and leave it like that till all the pressure is released.
• Open the lid of pressure cooker and stir with a wooden spoon till all the ingredients mix up.
• Remove the bones, if any and the cardamom covers, cloves and cinnamon sticks, if visible.
• Put the rice flour in 1 cup cold water and make a paste.
• Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture.
• Now add milk and then add about 1 cup oil.
• Cook it on medium high heat, stirring every 2 minutes until you get the desired consistency, may be for about 45 minutes till oil starts leaving the sides of the cooker.
• Serve hot with crispy fried onions and oil on top, preferably with Kashmiri bread.