Mutton Haleem

Name: Mutton Haleem
Total time: 7200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 handful broken Wheat or Barley; 1 handful Toor dal(split red gram); 1 handful Masoor dal (red lentil); 1 handful Urad dal (split black gram); 1 handful Chana dal (split bengal gram); 1 handful Moong dal (split green dal); 600 grams boneless Mutton; 3 Onions (Thinly sliced for beresta); 2 Onions sliced for mutton korma; 1 tablespoon Ginger-Garlic paste; 1 big Tomato chopped; 1 tablespoon red Chilli powder; 1 tablespoon Curry powder; 1 teaspoon Garam masala powder (homemade); 1/2 teaspoon Turmeric powder+1/2 teaspoon more; to taste Salt; 2 tablespoon Mustard oil or any other variety; 1 cup yoghurt or curd; 1 cup vegetable Oil to fry onions (beresta); 1 handful Cashew nuts; 2 tablespoons Ghee; 1 handful chopped Coriander-Mint leaves; 1 Cinnamom stick; 5-6 whole Black peppers; 3 Cloves; some Ginger juliennes to garnish

Sabrina Yasmin @barak_kitchen

Riyadh

#dals
Haleem is a type of stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it optionally includes wheat or barley, meat and dals or lentils. Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others. So we frequently make haleem during Ramadan and share this protein riched stew family and neighbourhood. Traditionally it takes 7-8 hours to make haleem. But I am sharing a relatively quick Haleem recipe where I used hand electrical beater to make haleem silky smooth.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

2 &1/2 hour

8 servings

1 handfulbroken Wheat or Barley
1 handfulToor dal(split red gram)
1 handfulMasoor dal (red lentil)
1 handfulUrad dal (split black gram)
1 handfulChana dal (split bengal gram)
1 handfulMoong dal (split green dal)
600 gramsboneless Mutton
3Onions (Thinly sliced for beresta)
2Onions sliced for mutton korma
1 tablespoonGinger-Garlic paste
1big Tomato chopped
1 tablespoonred Chilli powder
1 tablespoonCurry powder
1 teaspoonGaram masala powder (homemade)
1/2 teaspoonTurmeric powder+1/2 teaspoon more
to tasteSalt
2 tablespoonMustard oil or any other variety
1 cupyoghurt or curd
1 cupvegetable Oil to fry onions (beresta)
1 handfulCashew nuts
2 tablespoonsGhee
1 handfulchopped Coriander-Mint leaves
1Cinnamom stick
5-6whole Black peppers
3Cloves
someGinger juliennes to garnish

Saved

Steps

2 &1/2 hour

1

Take all the dals/lentils and wheat/barley, clean and soak them in water for 3-4 hours.
2

Cut the meat in small pieces.
3

Also cut onions very thin for fried onion. It's very important to cut them thin and uniform. Also cut onions, tomato for mutton korma.
4

When lentils and wheat are soaked for enough time, transfer them to a big saucepan with 2 litres of water. Bring to boil and then cook them in medium heat for about an hour with the lid on.
5

After an hour check the lentils and add in salt and 1/2 teaspoon of turmeric powder. Cover and cook for further 1/2 an hour or until wheat and lentils become soft and mushy.
6

In the meantime, start cooking the meat.For that heat 2 tablespoons of mustard oil in a pressure cooker and add in cinnamon, cloves and black peppers.
7

When nice aroma emits, add in chopped onions and saute for 3-4 minutes.
8

Add in ginger-garlic paste, stir and saute for another minute.
9

Now add in the mutton pieces and stir nicely.
10

Stir and fry the mutton for about 10 to15 minutes or until mutton becomes little brown in colour. Then add in chopped tomatoes, turmeric powder, red chilli powder, curry powder, garam masala powder and salt.
11

Mix well to incorporate spices to the meat and continue to fry.
12

When the spices start releasing oil from the sides add in 1 cup of yoghurt.
13

Stir well and cook 2-3 minutes further.
14

Add in 1 and 1/2 cup of warm water and close the lid. Pressure cook for about 20 minutes so that meat cooks completely.
15

When done remove from heat and wait to release the pressure of the cooker.
16

In the meantime, check the dal. When dal cooks completely, take an electrical hand beater and whisk or blend to make the dal smooth. If you don't want to use a hand blender, use a wooden laddle and whisk continuously to make the dal smooth. Keep flame in low heat during this time.
17

Also, blend the cooked meat with the hand blender so that meat pieces break down like keema or minced meat. If you are using meat with the bone in then discard the bones before blending.
18

Add in this blended meat curry to the dal.
19

Stir well so that meat combines well to the dal. Continue to cook in medium-low heat. The consistency of the mixture should be like porridge and the texture should be silken smooth. You can use again hand blender in this stage to make the haleem smooth.
20

Make onion beresta by frying thinly sliced onions to golden brown and crisp.
21

Add half of the fried onions to the haleem along with chopped coriander-mint leaves. You should be generous to add beresta and herbs. They are very essential to get the unique flavour of haleem. You can also add some minced green chillies if you like in this stage. Cook for 2 minutes more.
22

At last, fry some cashews in 2 tablespoon of ghee and add into the haleem along with ghee.
23

Give a final stir and remove from heat. Transfer to a serving bowl.
24

Garnish with some fried onions, chopped coriander-mint leaves, ginger julienne and fried cashews. Serve warm.