Ingredients:
• 1.5 kg – Mutton pieces
• 1.5 kg – Wheat whole, pound and skin removed
• 115 g – Ghee for Mutton
• 25 g – Garlic ground
• 25 g – ginger, scraped and ground
• 30 g – salt
• 3 g – red chillies, powdered
• 6 g – coriander seeds, powdered
• 3 g – Turmeric
• 3 g – Cumin seeds whole
• 6 g – Garam Masala powder
• 25 g – green chillies, chopped finely without seeds
• 1 tbsp – fresh Mint leaves, chopped finely
• 30 ml – Lime juice
• 115 g – pure Ghee for hareesa
• 115 g – onions, thinly and evenly sliced
• 12 g – ginger, scraped and chopped finely
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, 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.