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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
How to Make Hareesa Rashmi
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.
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