Wash and clean 1.25 kg of mutton. I usually take mutton pieces with bones and extra fat.

Ginger garlic paste

2 Bay leaves

7-8 green Chilly(Adjust as per your intake, you will adding more chilly while cooking the meat and Haleem khorma as well

salt

1 Tsp. shahzeera or caraway seeds

1/2 tsp. garam masala powder

1/4 cardamom powder

2-3 Cinnamon sticks

1. In another pressure cooker, add around 5 table spoon ghee/clarified butter and 5 tablespoon of oil. Splutter the whole garam masala on low flame.

• 6-7 Cardamom pods
• 3 Bay leaves
• 1 tsp shahzeera/caraway seeds
• 4 one inch cinnamon sticks
• 2 tsp whole black pepper corns
• 12 cloves
• 1 tsp kavaab cheeni

2. Add two medium thinly sliced onion and sauté until translucent, add two teaspoon of Ginger garlic paste and cook until raw smells vanishes and then add 6-7 green chilies.
3. Add the following spices and cook on low flame.


• 1 tsp roasted zeera powder
• 2 tsp coriander powder
• 1 tsp red chilly powder(adjust)
• 1/2 tsp garam masala powder
• salt

4. Once the spices are cooked, add Mutton, 1/2 cup fresh coriander leaves and 1/2 cup mint leaves and cook for 5 minutes. Put the cooker on high flame and cook for 5-6 whistles or until the mutton is tender, allow it too cool as shown in pic below. Reserve some oil at this point if you wish to add later.

1. Here comes the messy and tedious step. Before grinding make sure the cooked lentils and the mutton is completely cooled
2. Now take portions of each in a mixer, make sure you’re not adding bones in the mixer. You can use little water or the oil from the cooked mutton to speed up the grinding process.

**** Another important point is while grinding, please make sure you’re not grinding the whole green chilies or whole garam masala. Else your Haleem will turn out very spicy. You can grind chilies but please make sure you’re not grinding the whole garam masala.

3. Also, do keep some chunks of meat as is, do not grind. It’s the yummiest moment to get a chunk of meat in your mouth 🙂 while eating.

Take a wok, add the around 4 tablespoon of ghee and 2 tablespoon oil and one thinly sliced onion and sauté until golden, then take 1/2 tsp. gg pasteand sauté. Once the GG pasted is cooked add the following ingredients and cook until the oil separated.

2 tbsp. chironjee seeds(roasted and grinded to fine paste)

8-10 Cashews nuts(roasted and grinded to fine paste)

1 cup yoghurt

Fresh coriander and mint leaves

salt

1/2 tsp. Red chilly powder

1/4 tsp garam masala powder

Cook above all ingredients, until the oil separates as shown in image.