Kashmiri Harissa

Heat clarified butter/ghee and fry onion till golden in color. Stir meat and add water to cook it on medium flame till tender.

When the meat is tender, let cool it when it comes to lukewarm temperature, put it in chopper and chop the meat.

In another wide pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till grains are soft.

In a separate pan cook mung split and rice till soft and make a thick mixture of them.

Now combine meat, cooked wheat grains and mong mixture, stir in stock or water then add black paper powder, salt, and stir fry the mixture till it is thick (adjust spices).

Pour over ghee and serve hot with naan.