Kashmiri Hareesa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1500 grams Lamb Shank 1 cup White Rice, long grain, cooked 1.5 serving Himalayan Pink Sea Salt serving size 1 tsp (6 g) (by RURABE) 4 tbsp Fennel seed 1 tsp Cumin seed 11 clove Garlic 1 tsp Cinnamon, ground 4 tsp Organic Valley Ghee Butter 1 large Onions, raw 2 tsp Cardamom, ground 1 tsp Turmeric, ground
In an electric pressure cooker add all the lamb ,add water till lamb is dipped in it,Make a spice pouch using a muslin cloth and add all the whole spices like fennel seeds ,cumin seed,cardamon,cloves,black pepper seeds and close the pouch and dip it in the same water as the lamb,add garlic cloves and then cook for 2 hours at high pressure.
NPR .
Then remove the pouch and discard it.
Remove the bones from the mutton.
Use an immersion blender and make a smooth paste out of the mutton.
Add 1 cup rice finely ground then soaked in hot water with cardomom powder 1 tsp and 1 pinch saffron for 2 hours to this mutton .mix well .
Add Salt at this stage.Cook on high pressure for another 13 mins .
NPR.
In a large pot add ghee and fry the onions and saute till golden brown ,then add turmeric and then rest of the mixture from the electric pressure cooker.
Mix well by stirring continuously till there is no water left and it a thick paste.
Its Ready.Serve in Winter mornings with Naan.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user DRASADAF.
NPR .
Then remove the pouch and discard it.
Remove the bones from the mutton.
Use an immersion blender and make a smooth paste out of the mutton.
Add 1 cup rice finely ground then soaked in hot water with cardomom powder 1 tsp and 1 pinch saffron for 2 hours to this mutton .mix well .
Add Salt at this stage.Cook on high pressure for another 13 mins .
NPR.
In a large pot add ghee and fry the onions and saute till golden brown ,then add turmeric and then rest of the mixture from the electric pressure cooker.
Mix well by stirring continuously till there is no water left and it a thick paste.
Its Ready.Serve in Winter mornings with Naan.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user DRASADAF.
Nutritional Info Amount Per Serving
- Calories: 103.4
- Total Fat: 3.7 g
- Cholesterol: 41.7 mg
- Sodium: 75.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.7 g
- Protein: 13.4 g
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