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Hareesa Rashmi
Category : Madhya pradesh, Lamb, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat the ghee and fry together garlic and ginger to a golden brown.
- Add meat along with salt, red chillies, coriander seeds, turmeric and cumin seeds.
- Bhunao the meat to a light brown colour.
- Add water and stir.
- Cover and cook till tender.
- Add the pounded wheat and hot water.
- Cook on medium heat for about an hour, stirring regularly taking care that it does not stick to the bottom of the pan.
- Keep on adding water as necessary till it is soft and pulpy.
- When the mixture thickens and begins to come off the sides of the pan, add garam masala powder, green chillies, mint leaves and lime juice and stir well.
- Remove from fire and keep on hot ashes.
- In a separate pan, heat the ghee and fry sliced onions to a golden brown.
- Remove and keep aside.
- Just before serving hareesa, sprinkle fried onions and chopped ginger over it.
- Reheat the ghee and pour on top. Do not stir.
Ingredients:
� kg - mutton pieces
� kg - wheat whole, pound and skin removed
115 gms - ghee for mutton
25 gms - garlic ground
25 gms - ginger, scraped and ground
30 gms - salt
3 gms - red chillies, powdered
6 gms - coriander seeds, powdered
3 gms - turmeric
3 gms - cumin seeds whole
6 gms - garam masala powder
25 gms - green chillies, chopped finely without seeds
1 tbsp - fresh mint leaves, chopped finely
30 ml - lime juice
115 gms - pure ghee for hareesa
115 gms - onions, thinly and evenly sliced
12 gms - ginger, scraped and chopped finely
� kg - mutton pieces
� kg - wheat whole, pound and skin removed
115 gms - ghee for mutton
25 gms - garlic ground
25 gms - ginger, scraped and ground
30 gms - salt
3 gms - red chillies, powdered
6 gms - coriander seeds, powdered
3 gms - turmeric
3 gms - cumin seeds whole
6 gms - garam masala powder
25 gms - green chillies, chopped finely without seeds
1 tbsp - fresh mint leaves, chopped finely
30 ml - lime juice
115 gms - pure ghee for hareesa
115 gms - onions, thinly and evenly sliced
12 gms - ginger, scraped and chopped finely
RECIPES BY REHANA KHAMBATY
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