single dhani phoel

Harisa is a lamb preparation, tempered with onions and ghee or vegetable oil. The meat is cooked, deboned and then slowly stir cooked till it turns into a smooth paste form. The slow stirring is the essence of this mouth-watering dish and is done manually  Harisa is served piping-hot with traditional bread, naan but preferably lavaas , fried onion/shallot, and mini kababs along with a hint of tripe.

seekh strip kababs, methimaaz and lavaas