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 in a dinner or lunch as well
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 it can be topped with fried kababs, brown onions, and coriander leaves
Recipe tips:
- To prepare this recipe use desi ghee if possible because desi ghee can enhance the taste of harissa
- Cook harissa in a nonstick pot to prevent burning from base
- Usually, mash dal isn’t added I added it because of bringing thickness in harissa like haleem
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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
Coarsely crush them in a grinding jar or mortar
Rinse the meat under the running water set aside
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 muslin strip keep aside
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
Bring it to boil and cover the lid then let it cook on medium heat, keep stirring occasionally till turns to soft
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
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
First
grease the hand with a drop of oil and then divide the equal portions out of
mince dough, take 1 portion and roll it on the working board with help of an oiled 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
Heat the ghee in a large pot or pan
put onions slices and fry them until golden brown, reduce the heat drain out
half the brown onion for garnishing spread it on the plate_Add ginger-garlic paste to the remaining
fried onion stir well until aroma arises


Then put washed meat and fry them with onion till changes color, then add spices
Keep stirring by adding other spices
Stir to mix well on medium flame
till roasted well, then pour hot and boiled water
Bring it to boil and cover the lid, cook it until the meat is tender
Right after taking out all the cooked meat
from gravy along with green chilies then separate the meat from bones, discard all bones, and reserve gravy for making harissa
You can see lentils are well cooked, take out a whole spiced bag from lentils and squeeze well_and then discard
Shift the boiled lentils to another 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 the one portion of lentil blend, it with a hand masher and other one portion will coarsely blend it with meat keep aside
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 bring it to boil
Allow simmering gently for another 30 minutes on medium-low flame. Keep stirring occasionally to prevent the burn from the base
While the harness is cooking meanwhile fry the kababs, heat the ghee, and shallow fry kebabs on medium flame
Fry from both sides evenly until a rich brown color, kebabs are fried it is looking juicy and super soft kebabs
Drop the kebabs with their ghee to the cooked harissa and mix well, turn off the heat, harissa is ready to serve transfer to the serving plate/bowl or dish
Garnish with lemon slices, fresh coriander, ginger, and chat masala as well as kebabs
Though harissa itself is a complete meal even then can be served with bread loaf and naan