Haleem

Prep time: 70 minutes

Caters to: 10 gobblers

Challenge Level: Intermediate

From the Pantry:

  • 1 kilogram mutton (boneless)
  • 2 teaspoon ginger paste
  • 1 cup Urad dal
  • 1 teaspoon red chili powder
  • 3 cup crushed whole wheat
  • 2 teaspoon garlic paste
  • 1 cup Chana dal
  • ¼ t teaspoon powdered turmeric
  • 1 cup onion
  • 2 cup yoghurt (curd)
  • ½ cup cashews
  • 1 teaspoon Garam Masala powder
  • ½ teaspoon peppercorns
  • ½ cup ghee
  • ½ cup mint
  • 6 green chilies
  • 1-inch cinnamon stick
  • 1 cup coriander leaves
  • 2 lemon wedges (for garnishing)

Cook Away:

  1. Wash and soak the wheat for 30 minutes. Trim the fat off of the boneless mutton. Now to the mutton add ½ tbsp of ginger and garlic paste, half a tsp of salt, red chili powder, half a tsp of Garam Masala, and a pinch of turmeric; pressure cook for about 4 whistles; and let it simmer for another 15-20 minutes. Shred the meat and keep aside.
  2. Boil the cracked wheat along with the Urad and Chana dals, with a tbsp of ginger-garlic paste, turmeric, 2-3 green chilies, and peppercorns in 8-10 cups of water, until all the water is absorbed and the mixture is cooked to satisfaction. Blend this mix for a few seconds.
  3. Heat oil in a separate container and add whole spices, shredded lamb, the remaining green chilies, and half a cup of fresh coriander — sauté for 2-3 minutes. Add curd and cook for another 10-15 minutes. Add three cups of water and bring it to a boil.
  4. Mix in the blended wheat and stir it well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
  5. Serve hot, topped off with fried onions, cashews, lemon wedges, and fresh coriander.

 

Featured Image Courtesy: dreamvalleyresorts.com