A stew popular in the middle east, Haleem has quite many variations depending on country and region. An ultra popular dish, haleem is utterly heartwarming and rich in taste.
HALEEM
Ingredients
500 grams boneless mutton, cut into cubes
½ cup yogurt
1 tablespoon ginger-garlic paste
Salt to taste
1 tablespoon chopped fresh mint leaves
4 tablespoons ghee
½ cup broken wheat (dalia), soaked for 2-3 hours
1 tablespoon split Bengal gram (chana dal), soaked
1 tablespoon split black gram (urad dal), soaked
1 tablespoon split green gram (moong dal), soaked
1 teaspoon caraway seeds (shahi jeera)
12-14 black peppercorns
2 teaspoons garam masala powder
1 teaspoon green chilli paste
¼ cup fried onions + for garnishing
2½ cups mutton stock
¼ cup milk
Chilli oil for drizzling
Fresh mint sprig for garnishing
Lemon wedges for serving
Method
1. Put mutton cubes in a bowl. Add yogurt, ginger-garlic paste, salt and mint leaves, mix well and set aside to marinate for 1 hour.
2. Heat 2 tablespoons ghee in a pressure cooker. Add broken wheat, Bengal gram, black gram and green gram, mix well and cook for 2 minutes.
3. Add marinated mutton cubes and mix well. Add caraway seeds, peppercorns, 1 teaspoon garam masala powder, green chilli paste, salt and fried onions and mix well.
4. Add mutton stock, mix, cover and pressure cook till the pressure is released for 7-8 times.
5. Remove cooked mutton pieces and set aside. Blend the remaining mixture till smooth and place cooker on heat.
6. Add mutton cubes and mix well. Add remaining ghee and mix. Add milk, stir to mix and cook for 5-10 minutes.
7. Add remaining garam masala powder and mix well.
8. Drizzle chilli oil, garnish with fried onions and mint sprig and serve hot with lemon wedges.
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