Harissa Recipe - Yummy Traditional
Harissa Recipe

Harissa Recipe

Wednesday, March 08, 2023

                                    
beef-harissa-recipe-with-step-by-step-photos-and-video



Harissa | Beef Harissa || How to make Harissa with step-by-step photos and video

Harissa is a traditional and delicious wholesome complete meal, originating from Kashmir it is a winter delight a perfect combination of meat and some lentils

It is a delicious combination of meat, rice, green lentil, and wheat. Harissa is very similar to Haleem, but it has its own distinct taste that is different from Haleem. Tempering with desi ghee and the addition of lemon juice makes it even more scrumptious. In some areas of our country people eat it with a spoon and in some places, this is eaten along with hot naan, harissa can be served as a snack to the guest or a dinner or lunch as well 
                         
                            
how-to-make harissa


My latest video Beef Harissa:


 


I used mutton meat instead of chicken for making korma and for making kabab used beef mince, you can also use beef and chicken I mixed beef kebabs with harissa which can be topped with fried kababs, brown onions, and coriander leaves 

  Recipe tips:
  1. To prepare this recipe use desi ghee if possible because desi ghee can enhance the taste of harissa
  2. Cook harissa in a nonstick pot to prevent burning from base
  3. Usually, mash dal isn’t added I added it because of bringing thickness in harissa like haleem                         

If you have tried this Harissa Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

           


                                                                    



Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

   
        
beef harissa`

                                          
To prepare this recipe first thoroughly rinse and soak the lentils with rice in hot water for at least 3 hours keep aside
Gather all ingredients and prepare them to set aside, dry roast cumin and coriander seeds for 2 minutes on low flame


soak-the-lentils-in-hot-water
dry-roast-whole-spices


Coarsely crush them in a grinding jar or mortar
crushed-the-whole-spices


Rinse the meat under the running water and set aside

rinse-the-meat

Take a muslin cloth piece and place all whole spices in the center of the muslin piece then give it to a pot shape and tie it firmly with thread or a muslin strip keep aside 
    make-muslin-potli-to-fill-with-whole-spices
    give-shapes-it-to-as-a-potli


    Boil the lentils with 1-liter water in a medium pot put all soaked and drained lentils with rice, along with the prepared whole spiced bag and ½ tsp turmeric powder stir to mix with a wooden spoon

    boil-the-lentils-with-1-litre-water
    put-muslin-potli-with-turmeric-powder
    Bring it to a boil and cover the lid then let it cook on medium heat, keep stirring occasionally till turns to soft 


    bring-lentils-to-boil


    Meanwhile, take a medium separate mixing bowl to prepare kebabs, Put the beef mince in a bowl then now to start adding spices with lemon juice 

    put-beef-mince-in-bowl
    add-salt-and-spices-to-the-keema


    Add garam masala, butter, and chopped coriander leaves along with green chilies mix well until everything is incorporated and turns to dough form cover with plastic cling and keep in the fridge for marination for about 20 minutes


    add-coriander-leaves-in-kabab-keema
    mix-well-keema-of-kababs


    First grease the hand with a drop of oil and then divide the equal portions out of minced dough, take 1 portion and roll it on the working board with help of an oiled hand


    grease-the-hand-with-oil-for-making-kebabs
    roll-out-the-kababs-with-hand


    Shape the mince into narrow inch-long kebabs, and repeat the same process with the remaining mince portions,15-17 kababs can be prepared with this much quantity of mince dough, set aside
    shape-the-kabas-into-narrow-long-kebabs
    make-the-kebabs-from-mince-dough


    Heat the ghee in a large pot or pan put onions slices and fry them until golden brown, reduce the heat and drain out half the brown onion for garnishing spread it on the plate_Add ginger-garlic paste to the remaining fried onion and stir well until aroma arises



    fry-the-onion-slices
    add-ginger-garlic-paste


    Then put washed meat and fry them with onion till changes color, then add spices


    put-washed-meat-to-the-onions
    add-green-chillies-and-roasted-masala


    Keep stirring by adding other spices 
    add-spices-to-the-mutton
    put-black-peppercorn-and-turmeric-powder-to-the-mutton


    Stir to mix well on medium flame till roasted well, then pour hot and boiled water 

    stir-to-mix-well-mutton-korma
    pour-hot-water-to-the-korma


    Bring it to a boil and cover the lid, cook it until the meat is tender 
    bring-korma-to-boil-and-cook-until-tender

    Right after taking out all the cooked meat from the gravy along with green chilies then separate the meat from the bones, discard all bones, and reserve gravy for making harissa


    separate-the-meat-from-bones


    You can see the lentils are well cooked, take out a whole spiced bag from the lentils and squeeze well_and then discard

    after-boiling-lentils


    Shift the boiled lentils to another large bowl 
    shift-the-boiled-lentil-in-a-large-bowl


    Blend them with the help of a hand blender/masher or in a grinder jug. Here we will divide lentil paste into two portions. With one portion of lentil blended, it with a hand masher, and the other portion will coarsely blend with meat keep aside


    grind-the-boiled-dal
    divide-the-boiled-lentils-into-two-portions


    Put both blended dal together in the gravy and stir to combine well at this stage adjust the salt, pour 1 cup of hot and boiled water then stir to mix well and bring it to boil 


    put-grinded-dal-in-gravy
    add-1-cup-hot-water


    Allow simmering gently for another 30 minutes on medium-low flame. Keep stirring occasionally to prevent the burn from the base


    allow-to-simmer-harissa-for-half-hour


    While the harness is cooking meanwhile fry the kababs, heat the ghee, and shallow fry kebabs on medium flame 

    shallow-fry-kebabs
    fry-kebabs-from-both-sides

    Fry from both sides evenly until a rich brown color, kebabs are fried it is looking juicy and super soft kebabs 


    fry-kebabs-from-both-sides-evenly
    kabbas-are-looking-juicy-and-super-soft


    Drop the kebabs with their ghee into the cooked harissa and mix well, turn off the heat, harissa is ready to serve transfer it to the serving plate/bowl or dish


    drop-the-kababs-into-harissa


    Garnish with lemon slices, fresh coriander, ginger, and chat masala as well as kebabs
                                  
    harissa recipe



    Though harissa itself is a complete meal even then can be served with bread loaf and naan
                                  
                            
    harissa






    Beef Harissa
    Author: Sana Rasheed
    Preparation Time: 35 mins
    Cooking time: 40 mins
    Total time: an h 15 m
    Servings:5
    Recipe Category: Non-veg
    Cuisine: Kashmiri
    Calories per 14g: 46 kcal

    Harissa is a combination of lentils, meat, and kebab, it is a traditional, wholesome, and delicious complete meal
    Ingredients for Harissa:
    1. 500g, mutton/beef/chicken with bones
    2. 1 cup, whole wheat soaked
    3. ½ cup, rice soaked
    4. ¼ cup, green moong dal soaked
    5. 1/3 cup, maash dal soaked
    6. 2 tbsp, ginger garlic paste freshly ground
    7. 1 large, onion thinly sliced or fried onion
    8. 1 tbsp, crushed coriander seeds roasted
    9. 1 tbsp, crushed cumin seeds roasted
    10. 1 tsp, black peppercorn freshly crushed
    11. 7-8 green chilies
    12. 1 tsp,garam masala
    13. Chaat masala as needed
    14. 1 cup, of ghee
    15. Salt to taste
    16. 1 tsp, turmeric powder
    For Making a Muslin Bag:
    1. 10-12, black peppercorn
    2. 1-inch, cinnamon stick
    3. 2, cloves
    4. 1, bay leaves
    5. 1-2, black cardamoms
    6. 1, green cardamom
    7. As required muslin cloth 
     For Kebabs:
    1. 125g, beef/chicken/mutton minced finely ground
    2. ½ tsp, red chili flakes
    3. 1 tsp, ginger garlic paste
    4. Salt to taste
    5. ½ tsp, roasted cumin, and coriander
    6. 1 tbsp, coriander leaves chopped
    7. 1 tsp, green chilies chopped
    8. As required ghee for frying
    9. 1 tsp, lemon juice
    10. 1 tbsp, butter/margarine melted 
    For Garnishing:
    1. 2-3, Lemons
    2. 1/3 cup, chopped coriander leaves
    3. 3-4, chopped green chilies
    4. 1-inch, ginger julienne cut 
    5. 1/2 cup, fried brown onions
    How to Make the Harissa?
    1. To prepare this recipe first thoroughly rinse and soak the lentils with rice in hot water for at least 3 hours keep aside
    2. Gather all ingredients and prepare them to set aside
    3. Dry roast cumin and coriander seeds for 2 minutes on low flame
    4. Coarsely crush roasted cumin and coriander seeds in a grinding jar or mortar
    5. Take a muslin cloth piece and place black peppercorn, cinnamon stick, bay leaf, and cloves. black and green cardamom in the center of the muslin piece then give it to a potli shape and tie it firmly with thread or a muslin strip keep aside 
    6. Boil the lentils with 1-liter water in a medium pot put all soaked and drained lentils with rice, along with the prepared whole spiced bag and ½ tsp turmeric powder stir to mix with a wooden spoon
    7. Bring it to a boil and cover the lid then let it cook on medium heat, keep stirring occasionally till turns soft 
    8. Meanwhile, take a medium separate mixing bowl to prepare kebabs
    9. Put the beef mince in a bowl now to start adding spices, ginger garlic paste, red chili flakes, salt, roasted ground cumin, coriander powder, and lemon juice 
    10. Add garam masala, butter, and chopped coriander leaves along with green chilies
    11. Mix well until everything is incorporated and turns to dough form cover with plastic cling and keep in the fridge for marination for about 20 minutes
    12. First grease the hand with a drop of oil and then divide the equal portions out of minced dough, take 1 portion and roll it on the working board with help of an oiled hand
    13. Shape the mince into narrow inch-long kebabs, and repeat the same process with the remaining mince portions,15-17 kababs can be prepared with this much quantity of mince dough, set aside
    14. Heat the ghee in a large pot or pan put onions slices and fry them until golden brown
    15. Reduce the heat and drain out half the brown onion for garnishing spread it on the plate
    16. Add the ginger-garlic paste to the remaining fried onion and stir well until the aroma has arisen
    17. Then put washed meat and fry them with onion till changes color, then add green chilies, roasted ground coriander, and cumin powder
    18. Keep stirring by adding salt,garam masala, crushed black peppercorn, and remaining turmeric powder
    19. Stir to mix well on medium flame till roasted well, then pour hot and boiled water 
    20. Bring it to a boil and cover the lid, cook it until the meat is tender 
    21. Right after taking out all the cooked meat from the gravy along with green chilies then separate the meat from the bones, discard all bones, and reserve gravy for making harissa
    22. You can see lentils are well cooked, take out a whole spiced bag from the lentil and squeeze well and then discard
    23. Shift the boiled lentils to another large bowl
    24. Blend them with the help of a hand blender/masher or in a grinder jug
    25. Here we will divide lentil paste into two portions
    26. With one portion of lentil blended, it with a hand masher, and the other portion will coarsely blend with meat keep aside
    27. Put both blended dal together in the gravy and stir to combine well at this stage adjust the salt, pour 1 cup of hot and boiled water then stir to mix well and bring it to boil 
    28. Allow simmering gently for another 30 minutes on medium-low flame
    29. Keep stirring occasionally to prevent the burn from the base
    30. While the harissa is cooking meanwhile, fry the kababs, heat the ghee, and shallow fry kebabs on medium flame 
    31. Fry from both sides evenly until a rich brown color, kebabs are fried it is looking juicy and super soft kebabs 
    32. Drop the kebabs with  ghee into the cooked harissa and mix well, turn off the heat
    33. Harissa is ready to serve transfer to the serving plate/bowl or dish
    34. Garnish with lemon slices, fresh coriander, ginger, and chat masala as well as kebabs
    35. Though harissa itself is a complete meal even then can be served with bread loaf and naan
    *Not be duplicated, rewritten or published without permission- Thank you!

    Have you any doubts about this blog kindly let me know
    EmoticonEmoticon

    Subscribe to: Post Comments (Atom)