@lobmans_: Dit uitzicht. Deze rust. En dat gewoon in bijna m’n achtertuin... Feeling blessed! 😍 #koersel #koerselkapelleke #uitkijktoren #visitlimburg

Lobmans

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Sunday 24 August 2025 18:08:57 GMT

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★𝐌𝐈𝐍𝐊𝐄★ :

😍😍😍

2025-08-24 19:32:46

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Hareesa Ingredients • 1kg boneless beef • 3tsp salt • 2tsp chilli powder • 3tsp crushed black pepper • 150g ginger crushed • 250g gandum ka dalya/wheat porridge • 250g rice • 500g chilkay wali moong daal/split green gram • 1/2kg milk • 250-350g desi ghee • water Procedure 1. Soak moong daal overnight and remove its peel/chilka before cooking 2. Soak the rice & wheat oats for 1hr 3. In a cooker, add meat, salt, chilli powder, crushed black pepper and ginger and cook for 25mins or until tender. When soft mash the meat with a fork, masher or in mortar & pestle. 4. Add rice, moong daal and oats in the same cooker in the leftover stock. Add water if need be and pressure for 15mins. 5. Now shift the daal mixture in a big pot, add the meat, and water if needed. 6. Use a hand blender to blend roughly, don’t over use it. 7. Add milk, desi ghee and check the masalay 8. Once it starts boiling, reduce the flame and let it cook for 2-3hrs. 9. Keep checking, adding water & mixing the hareesa at intervals Kababs • 300g mutton mince • 1tsp salt • 1tsp black pepper • 1/2tsp chilli powder • 1tb crushed ginger Tarka 1. 200g desi ghee 2. julienne cut ginger 3. 1/2kg blanched & blended spinach 4. green chillies 5. garam masala Procedure of Making Kababs & Tarka 1. In mince, add salt, black pepper, chilli powder and chop in a chopper 2. Make small kebabs and boil for 3-5mins to ensure they are cooked from inside 3. Add the boiled and blended spinach, cook it till the water dries out slightly 4. Add ginger and green chillies, and the kababs 5. Add the hareesa in a bowl and pour over the Tarka 6.Sprinkle some garam masala *you can also add half of the kababs inside the the hareesa after frying them and keep half for the tarka #momsrecipe #lahorihareesa #lahorifood #streetfood #harissa #amritsarihareesa #beefrecipes #lahori #lahoriblogger #beeflover #hareesa #harissa🌶 #haleem #pakistanifood #pakistanstreetfood

Hareesa Ingredients • 1kg boneless beef • 3tsp salt • 2tsp chilli powder • 3tsp crushed black pepper • 150g ginger crushed • 250g gandum ka dalya/wheat porridge • 250g rice • 500g chilkay wali moong daal/split green gram • 1/2kg milk • 250-350g desi ghee • water Procedure 1. Soak moong daal overnight and remove its peel/chilka before cooking 2. Soak the rice & wheat oats for 1hr 3. In a cooker, add meat, salt, chilli powder, crushed black pepper and ginger and cook for 25mins or until tender. When soft mash the meat with a fork, masher or in mortar & pestle. 4. Add rice, moong daal and oats in the same cooker in the leftover stock. Add water if need be and pressure for 15mins. 5. Now shift the daal mixture in a big pot, add the meat, and water if needed. 6. Use a hand blender to blend roughly, don’t over use it. 7. Add milk, desi ghee and check the masalay 8. Once it starts boiling, reduce the flame and let it cook for 2-3hrs. 9. Keep checking, adding water & mixing the hareesa at intervals Kababs • 300g mutton mince • 1tsp salt • 1tsp black pepper • 1/2tsp chilli powder • 1tb crushed ginger Tarka 1. 200g desi ghee 2. julienne cut ginger 3. 1/2kg blanched & blended spinach 4. green chillies 5. garam masala Procedure of Making Kababs & Tarka 1. In mince, add salt, black pepper, chilli powder and chop in a chopper 2. Make small kebabs and boil for 3-5mins to ensure they are cooked from inside 3. Add the boiled and blended spinach, cook it till the water dries out slightly 4. Add ginger and green chillies, and the kababs 5. Add the hareesa in a bowl and pour over the Tarka 6.Sprinkle some garam masala *you can also add half of the kababs inside the the hareesa after frying them and keep half for the tarka #momsrecipe #lahorihareesa #lahorifood #streetfood #harissa #amritsarihareesa #beefrecipes #lahori #lahoriblogger #beeflover #hareesa #harissa🌶 #haleem #pakistanifood #pakistanstreetfood

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