Kashmir Harisa Slow Cooked Mutton Wheat Winter Porridge

Method

1. 1

   Place mutton and drained wheat grains in a heavy pot with 5 cups water.

2. 2

   Bring to a boil. Skim all foam.

3. 3

   Add fennel powder, dry ginger powder, cardamom powder and asafoetida.

4. 4

   Reduce to the absolute lowest heat. Cover and cook for 3 to 4 hours stirring every 30 minutes.

5. 5

   The mutton will fall completely off the bone and the wheat will break down into a thick porridge-like consistency.

6. 6

   Add 4 tbsp ghee. Stir vigorously — the mutton fibres and wheat merge into a uniform thick shredded consistency. Add salt.

7. 7

   Cook covered for 30 to 60 more minutes stirring regularly until the harisa is thick and the oil floats visibly on top.

8. 8

   Serve in bowls with a generous pour of fresh ghee on top, crispy fried onions and a pinch of Kashmiri red chilli powder.