Mutton Haleem

06-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Haleem Base

500 grams boneless mutton (cut into small cubes)

1 cup broken wheat (daliya)

1/4 cup yellow split peas (chana dal)

1/4 cup red lentils (masoor dal)

1/4 cup green gram (moong dal)

1/4 cup pigeon peas (toor dal)

2 medium onions (thinly sliced and fried until golden brown)

2 tablespoons ginger-garlic paste

2 green chilies (slit)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoon coriander powder

1/2 teaspoon garam masala powder

Salt to taste

4 tablespoons ghee or oil

For the Spices

1 cinnamon stick

4-5 cloves

4-5 green cardamom pods

2 black cardamoms

1 bay leaf

1 star anise

1/2 teaspoon cumin seeds

For Garnishing

1/4 cup fresh coriander leaves (chopped)

1/4 cup fresh mint leaves (chopped)

1 lemon (cut into wedges)

2 tablespoons fried onions

Ginger juliennes

Green chilies (optional)

A drizzle of ghee

Instructions:

Prepare the Grains and Lentils

Wash the broken wheat and lentils (chana dal, masoor dal, moong dal, toor dal) thoroughly and soak them in water for about 1-2 hours. Drain the water before cooking.

Cook the Mutton

Heat ghee in a large pressure cooker. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf, star anise, and cumin seeds) and let them sizzle.

Add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw aroma disappears.

Add the mutton pieces and cook on high heat until they are browned on all sides.

Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the mutton with the spices.

Add 3 cups of water, close the lid, and pressure cook for about 20 minutes, or until the mutton is tender. Once done, remove the whole spices and set the cooked mutton aside.

Cook the Haleem Base

In a separate large pot, add the soaked wheat and lentils. Add enough water to cover them and cook on medium heat for 30-40 minutes, stirring occasionally, until the grains and lentils are soft and mushy.

Alternatively, you can pressure cook the grains and lentils for 4-5 whistles until they reach a smooth, porridge-like consistency.

Blend the Base and Mutton

Once the mutton and grain mixture are cooked, use an immersion blender or a regular blender to blend the cooked lentils and grains until smooth. Some texture can remain for authenticity.

Shred the cooked mutton pieces using your hands or a fork and add them to the blended lentil-wheat mixture.

Simmer the Haleem

Transfer the blended mixture to a large pot, adding the mutton and its stock. Adjust the consistency by adding water or mutton stock, as needed.

Simmer the Haleem on low heat for 1-2 hours, stirring occasionally to prevent it from sticking to the bottom. Add the garam masala powder and fried onions in the last 15 minutes for extra flavor.

Serve and Garnish

Once the Haleem is thick and creamy, turn off the heat. Serve hot in bowls.

Garnish with fresh coriander, mint leaves, lemon wedges, fried onions, ginger juliennes, and a drizzle of ghee. Add a few green chilies if you like it spicy.

Serving Suggestion

Pair the Mutton Haleem with naan, roti, or paratha, along with a side of chutney or yogurt.

Tips:

You can add bone-in mutton for a richer flavor, but make sure to remove the bones after cooking.

Adjust the spice levels according to your preference.

For a more luxurious touch, cook the Haleem with lamb or beef instead of mutton.

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