Mutton Haleem


Mutton haleem

Few points before heading to the main recipe

**Long post alert**

I Usually follow 1.5: 0.3 ratios for Meat and lentils. Meaning, for 1.5 kg of meat, I will use around 300 grams of lentils.

I always use broken wheat as against Haleem rava. As this gives a better color and Haleem just turns out very sticky.

So my recipe is for the above proportion only. There might be so many versions, but this is my tried and tested recipe.

Step 1 Soaking the Lentils

  • 3 cups of broken wheat
  • urad daily (handful or 3 tablespoon each)
  • toor daal(handful or 3 tablespoon each)
  • basmati rice(handful or 3 tablespoon each)
  • Chana Dal(handful or 3 tablespoon each)
  • Soak All the above ingredients overnight.

    Wash and clean 1.25 kg of mutton. I usually take mutton pieces with bones and extra fat.
    Step 2 Cook the lentils in one pressure cooker as shown in image. Add the below ingredients with the lentils and cook for 4-5 whistles and allow it to cool.

  • 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

  • Step 3 Cook the Mutton and spices in another cooker

    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.

    Step 4 Grind the meat with lentils

    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.

    Step 5 Preparing the Haleem Khorma/sherwa

    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.

    Step 6 Mixing all above. The grand Finale :))

    Take the pounded Haleem in big pot, add the remaining cooked mutton gravy along with the following ingredients.

  • 1 cup of fried onions
  • fresh 1 cup coriander and mint leaves
  • Juice of 2 small Lemons
  • Haleem khorma prepared in step 5(keep aside some khorma for garnish)
  • 1/6 tspn cardamom powder
  • 1/4 tsp. garam masala(optional)
  • 10-12 dried rose petels
  • Mix all the above, Give a nice stir and cook for 10 minutes on high flame, make sure you keep mixing so the Haleem doesn’t get stick to the bottom. Add water mixed little milk and ghee to adjust consistency and leave to cook on slow for 5 mins.

    Make sure your adjusting the spice, salt and oil/ghee levels per your intake. There are few more ingredients that are added to Haleem like pan ki jhad, khus ki jhad, saffron, I have never tried those hence I haven’t included.

    Serve along with fried onions, cashed, lemon chunks, boiled egg and a dallop of ghee. Enjoy!!

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