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

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.