Few dishes embody the essence of Kashmiri winters quite like Harissa — a rich, comforting delicacy that turns simple ingredients into a dish of pure indulgence. Traditionally enjoyed on frosty mornings, this slow-cooked mutton preparation is a labour of love that fills the kitchen with warmth and aroma.
Harissa is made by simmering tender mutton with fragrant spices, then blending it with stock and rice flour to achieve a silky, porridge-like texture. The slow cooking allows the meat to melt into the gravy, creating a deep, hearty flavour that is both soothing and luxurious.
This recipe follows the traditional Kashmiri method — beginning with a flavourful mutton stock, then cooking and mashing the meat until it’s beautifully smooth. A touch of fried onion paste and oil enriches the dish further, giving it that signature sheen and depth.
Prepare this harissa recipe by Chef Rukhsaar Sayeed who has been relentlessly working towards placing Kashmir’s rich cuisine on the country’s map. Serve it steaming hot, drizzled with mustard oil and sprinkled with fried onions, alongside warm naan or girda bread.
