Mutton Haleem

Name: Mutton Haleem
Cuisine: American
Ingredients: 2 cups boiled mutton, shredded; 2 tbsp. masoor dal (red lentil); 2 tbsp. chana dal (Bengal gram lentil); 2 tbsp. moong dal (Split green gram lentil); 2 tbsp. tuvar dal (pigeon pea lentil); 2-3 tbsp. oats; handful almonds and cashews, chopped; 3 tbsp. ghee / oil; 2 bay leaves; 1 inch cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1/2 tsp. peppercorns (I used red peppercorns); 2-3 onions, sliced; 1 tbsp. ginger-garlic paste; 2-3 green chilies; 1 cup coriander leaves; 1 cup mint leaves; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. garam masala powder; 2-3 tbsp. dry rose petals (opt); as needed lime juice; 2 tbsp. fried onions; as needed few dry fruits to garnish; as needed coriander & mint leaves to garnish; as needed lime wedges to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Post14 - This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. But now a days, you come across vegetarian haleem too. Traditionally it is slow cooked for many hours on an open flame. But I tried the simplest method - Pressure cooking method.
It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

2 cupsboiled mutton, shredded
2 tbsp.masoor dal (red lentil)
2 tbsp.chana dal (Bengal gram lentil)
2 tbsp.moong dal (Split green gram lentil)
2 tbsp.tuvar dal (pigeon pea lentil)
2-3 tbsp.oats
handfulalmonds and cashews, chopped
3 tbsp.ghee / oil
2bay leaves
1 inch cinnamon stick
2-3green cardamoms
4-5cloves
1/2 tsp.peppercorns (I used red peppercorns)
2-3onions, sliced
1 tbsp.ginger-garlic paste
2-3green chilies
1 cupcoriander leaves
1 cupmint leaves
to tastesalt
1/2 tsp.turmeric powder
1 tsp.garam masala powder
2-3 tbsp.dry rose petals (opt)
as neededlime juice
2 tbsp.fried onions
as neededfew dry fruits to garnish
as neededcoriander & mint leaves to garnish
as neededlime wedges to garnish

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Steps

1

Dry roast the lentils, almonds and the oats for 2 minutes or till you get a nice aroma coming through. Soak in sufficient water for 3-4 hours.
2

Heat ghee / oil in a pan and temper with cinnamon, cardamoms, cloves, peppercorns and cumin seeds. Saute for a few seconds.
3

Add the onion and fry till light brown.
4

Now add the ginger-garlic paste,
5

Green chilies and all the dry spices. Fry for a minute.
6

Add the drained lentils,
7

Mutton,
8

Rose petals, coriander leaves, mint leaves
9

And 4 cups water. Pressure cook for 20-25 minutes on a low flame after the first whistle.
10

After the pressure is released, simmer further on a low flame. Keep mashing while it is simmering.
11

Garnish with coriander leaves, mint leaves, fried onions, dry fruits & lime wedges.