Mutton Harisa

1. 1
   ~60 min

   Prepare the rice and onions

   1.Wash the rice thoroughly and soak it in water for at least 1 hour. Drain before using.

   2.Thinly slice the 2 large onions. Keep the 1 medium onion chopped separately.
2. 2
   ~12 min

   Make the fried onions (Birista)

   1.Heat 1 cup of oil in a pan over medium-high heat.

   2.Add the thinly sliced onions and fry, stirring occasionally, until they are golden brown and crispy. This can take 10-12 minutes.

   3.Remove the onions with a slotted spoon and drain them on a paper towel. Set aside for garnish.
3. 3
   ~150 min

   Cook the mutton

   1.In a heavy-bottomed pot or pressure cooker, heat 4 tbsp of ghee over medium heat.

   2.Add the whole spices: cinnamon, green and black cardamoms, cloves, fennel seeds, and bay leaves. Sauté for 30 seconds until fragrant.

   3.Add the chopped medium onion and cook until golden brown, about 5-7 minutes.

   4.Add the ginger-garlic paste and sauté for another minute.

   5.Add the mutton pieces and sear on high heat for 4-5 minutes until browned on all sides.

   6.Lower the heat, add the whisked curd and cook until the oil begins to separate.

   7.Stir in the powdered spices: dry ginger, fennel, Kashmiri red chili, turmeric, and salt. Cook for 2 minutes.

   8.Pour in 4 cups of water, bring to a boil, then reduce the heat to low.

   9.Cover and simmer for 2 to 2.5 hours, or until the mutton is extremely tender and falling apart. If using a pressure cooker, cook for 45-50 minutes after the first whistle.
4. 4
   ~25 min

   Cook the rice

   1.While the mutton is cooking, combine the soaked and drained rice with 4 cups of water and a pinch of salt in a separate pot.

   2.Bring to a boil, then simmer until the rice is very soft and mushy, about 20-25 minutes.
5. 5
   ~20 min

   Combine and pound the Harisa

   1.Once the mutton is cooked, remove and discard the bones and any large whole spices you can find (like bay leaves and black cardamom).

   2.Add the mushy cooked rice to the pot with the mutton and its gravy.

   3.Using a wooden masher (ghotni) or an immersion blender on low speed, mash and blend the mixture continuously for 15-20 minutes.

   4.The goal is to break down the meat fibers and integrate them with the rice to form a smooth, thick, and fibrous porridge. Add a little hot water if the mixture becomes too thick.
6. 6
   ~5 min

   Serve the Harisa

   1.Once the harisa reaches the desired consistency, add the garam masala and mix well.

   2.Transfer the hot harisa to serving bowls.

   3.Heat the remaining 2 tbsp of ghee until hot and pour it over the harisa.

   4.Garnish generously with the crispy fried onions (birista) and serve immediately with naan or Kashmiri girda bread.

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