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Recipes >> Lamb Recipes > Kashmiri Harissa

Kashmiri Harissa

Kashmiri Harissa
Prep Time
6 Hours
Cook Time

2 Hours

Kashmiri Harissa is a special taste of Kashmir. It is made with combination of meat, wheat grains, mung split and rice. It is temper with clarified butter and serve very hot.
Viewed: 15287
Source:  Madiha Sarwer
12 Ratings
2 out of 5 stars
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  • Lamb or beef meat 1 kg (boneless)
  • Cracked wheat grain (daliya) 250g (6 hours soaked)
  • Mung split 30g (30 minutes soaked)
  • Rice 40g (30 minutes soaked)
  • Onions 2 medium (sliced)
  • Black paper powder 3 tsp
  • Lamb bone's stock or water 2 cups
  • Salt to taste
  • Clarified butter/ghee as required

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Cooking Directions

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

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

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

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

  5. 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).

  6. Pour over ghee and serve hot with naan.

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Comments posted by users for Kashmiri Harissa recipe:

  1. Dear Administration Khana Pakana AOA! I have tried your recipe and cooked very well Harissa. You have saved my money because I have spent several times a lot of money at different hotels. I am very thankful to you. Regard,Shahzad Nasir,G-10, Islamabad, Pakistan

    on Feb 6 2019 8:52AM Report Abuse SHAHZAD NASIR

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