Kashmiri Hareesa

• Mutton 1 kg
• Salt one teaspoon or to taste
• Turmeric / Haldee 1 teaspoon
• Black pepper whole 12
• Cinnamon stick one inch long
• Saunf or fennel seeds 2 teaspoons
• Big leachy or black cardamom 4
• Green elaichi or cardamom 6
• Cloves or loang 6
• Bay leaves 2
• Ginger garlic paste 2 teaspoons
• Zeera black one teaspoon
• 1./2 cup wheat flour
• 1.4 cup oats
• Oil 1 1/2 cups canola oil as it is healthy
• 3 onions [one finely sliced and fried and two chopped]

METHOD:

If you want to use the pressure cooker it saves times.Put all ingredients in the cooker or a slow cooker or a thick pan and add all the above.Please do not add oil,one sliced onion,wheat flour and oil.Cook on medium flame for 1 hour.
A cooker takes 2 hours and a pan takes 3/4 hours on slow heat.Stir occasionally if in pan.
Once cooked take a blender and mix all ingredients cooked.Please remove the hard spices[ elaichi,cardamom,cinamon stick,pepper] and blend till pasty.
Now cool and remove all bones.You may use boneless meat but it is less tasty.Add wheat flour and blend.
Now put the mixture on slow fire and cook gently stirring.Better to use a non stick pan.Keep cooking for 30 minutes and stir so it does not stick.
Remove and garnish with one sliced onion fried to a golden brown.
Serve with baqar khani / naan / and mutton seekh kababs may be added to garnish or served seperately.
Better serve Kasmiri tea also with it.
You have the best breakfast.