Ingredients
Difficulty : Medium
Serves : 6
Cooking Steps
- 1Wash the broken wheat, rice and chana dal well and soak them together for 30–45 minutes.
- 2Heat ghee in a pressure cooker. Add sliced onions and fry until golden brown.
- 3Add ginger-garlic paste and green chilies. Sauté until aromatic
- 4Add mutton, turmeric, red chilli powder, coriander powder, cumin powder, black pepper, garam masala and salt. Cook for 5–7 minutes.
- 5Add curd and cook until the masala becomes thick and the ghee starts separating.
- 6Add the soaked wheat, rice and chana dal. Pour in enough water and mix well.
- 7Cover and pressure cook until the mutton and grains are completely soft, about 6–8 whistles.
- 8Release the pressure naturally. Remove the mutton, separate the bones and shred the tender meat.
- 9Return the shredded mutton to the cooked mixture. Mash or blend until the harisa becomes smooth, thick and creamy.
- 10Simmer on low heat for 10–15 minutes, stirring continuously. Add hot water if needed to achieve the desired consistency.
- 11Finish with a spoonful of ghee and a little lemon juice.
- 12Garnish generously with crispy fried onions, coriander and black pepper.
- 13🍽️ Serving
- 14Serve this rich and creamy Dubai Special Mutton Harisa piping hot with naan, roti or Arabic bread. ❤️🇦🇪
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