Hareesa RecipeOrigin: India Period: Traditional |
|
This is an Indian version of a lamb/mutton soup/stew that's common to all the Arabic world from North Africa, through East Africa, the Arabian Penisnula, Pakistan and Northern India. The dish is called Harees in Arabic and is known as Boko-Boko on East Africa. Ingredients:
1kg lamb or mutton meat, diced 
Hareesa Preparation:Method:Boil the rice and lentils in a pan of lightly-salted water for about 25 minutes (or until tender) then drain and set aside. Add a little oil to a pan and use to fry the onions and garlic for 2 minutes before adding the meat. Cook for 3 minutes, stirring frequently then add just enough water to cover the meat. Bring to a boil, reduce to a low simmer then cook for about 90 minutes, or until the meat is tender. Remove the meat with a slotted spoon and pound to a paste with a pestle and mortar (or use a food processor). Return the meat paste to the pan along with the chopped wheat. Return to a boil, reduce to a simmer and cook gently for about 30 minutes, or until the wheat is completely soft. Add the rice and lentil mix to the pan, season with the black pepper and cook for 20 minutes more. Add the ghee to a pan and use to fry the onion until well browned (about 10 minutes) then stir-in the cinnamon, cumin and cardamom and fry for 2 minutes more. Turn the meat mixture into a bowl, top with the fried onion mixture (and the oil) and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Hareesa to your online bookmark site: 
|
|
More Indian recipes... More recipes for Soup... More recipes for Meat... More recipes for Pies and Tarts... More recipes for Lamb... More recipes for Carbohydrate Staples... More mutton recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with meat and grains as primary ingredients: Nigerian Sausage Rolls Honey Cola Ham Tahin Hamam Bi-l-firik Trini Meat Patties Caracoles con Frijoles Colorados Herb Stuffing Tomato and Lamb Casserole with Pesto Dumplings Grouse à L'Americaine Samboussa Horn of Plenty Mushrooms Stuffed with Saffron Bulghur Wheat Pâté Nadolig Bramberger Fleich und Kohl Caldo Gallego Meat Steamed in Rumen Mallow Leaf Gumbo Chestnut Stuffing Empaandillas de Chorizo Ukrainian Kasha Bread Terrine of Black-eyed Beans Afriki Yakhni Biriani Isicia Omentata Zanzibar Pilau Tourtes parmeriennes Cawl y Carolwyr Roast Lamb with Apple and Tamarillo Tartlets Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
