Harrisa is a popular indigenous ready to eat meat based product of Jammu and Kashmir. An attempt was made to standardize the processing technology by optimizing the basic formulation and processing conditions for the preparation of Harrisa from chevon meat. Harrisa developed from chevon was aerobically packed in LDPE pouches and evaluated for various physicochemical, microbiological and sensory attributes for a shelf life of 1 week at refrigeration temperature (4±1°C). The storage of chevon Harrisa resulted in significant (p<0.05) decrease in almost all the quality attributes and sensory scores, but all the parameters were well within the limits of acceptability. The mean values of various observed physico-chemical and proximate parameters of the product viz., pH, protein percent, fat percent and ash percent showed a significant (p<0.05) increasing trend whereas the moisture percent values of the product decreased significantly (p<0.05) during refrigerated storage. The mean sensory scores indicated that chevon Harrisa was highly acceptable although all the sensory parameters showed a significant (p<0.05) decline with storage. Texture and flavour seemed to have decided the overall palatability of the product. The mean values of the total plate count and psychrophillic count increased significantly (p<0.05) whereas the coliforms were not detected throughout the period of storage. The highest values for total plate count (2.37±0.008) and psychrophillic count (1.68±0.018) were observed on day 7 of storage. Free Fatty Acid (FFA) and thiobarbituric acid (TBA) values also increased significantly (p<0.05) with storage period. Thus, Harrisa standardized from chevon meat and packed aerobically in LDPE pouches is acceptable up to one week of refrigerated (4±1°C) storage without much decline in the quality of the product.