The traditional Kashmiri harissa is an exquisite mutton preparation relished mostly during winter with the locally baked 'kaander csot' or nan. While cooking a Kashmiri harissa might seem like a herculean task, considering the fact that it takes around 12 hours to cook and has to be kept overnight before consumption, the result totally is worth the effort. With the meat drowning in flavors all night, the end result is a hearty and fragrant dish that Kashmiris love to serve at family brunches. Drooling much?