Halissa

A community recipe by rachinlove

Not tested or verified by Nigella.com

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Introduction

This recipe is from Kashmir (northern part of India). As Kashmir is very cool place this recipe keeps the body warm. Boneless lamb meat is used and the recipe is almost like paste. It is not at all spicy so kids usually enjoy it very much.

Ingredients

Serves: 0

Metric Cups

1 kilogram mutton (boneless)
2 tablespoons oil
1½ tablespoons flour
1 tablespoon aniseed (grind into powder)
3 teaspoons mixed spice (ground)
3 tablespoons onions (sliced and deep fried til golden brown)

2⅕ pounds mutton (boneless)
2 tablespoons oil
1½ tablespoons flour
1 tablespoon aniseed (grind into powder)
3 teaspoons pumpkin pie spice (ground)
3 tablespoons onions (sliced and deep fried til golden brown)

Method

Halissa is a community recipe submitted by rachinlove and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean and wash boneless mutton nicely and pressure cook it with salt, water and aniseed powder

Every now and then check the mutton and mix it, and beat the mutton vigorously to make paste of it. Note: It might take 2 hours for the mutton to turn into tender pasty mixture.

When the mutton is almost like paste, keep it aside and heat the oil in a wok. Please remember that the mutton paste should not have very thick consistency, otherwise the recipe would turn very dry and lumpy

Put the sifted flour into oil and roast it till its colour turns golden

Now put the grounded spices into it along with the mutton paste and mix it nicely

Once the mutton mixture is smooth and without any lumps, turn off the flame and mix in the deep fried onion slices

This recipe tastes very good with bread, roti or parathas