Mutton Haleem

Name: Mutton Haleem
Ingredients: 4 1/2 lbs mutton (about 2 kg); 1/4 cup split yellow moong dal (about 50 grams); 1/4 cup split pigeon peas (toor dal) (about 50 grams); 1/4 cup split urad dal (about 50 grams); 1/2 cup split chickpeas (chana dal) (about 100 grams); 2 1/2 cups cracked wheat (daliya) (about 500 grams); 3 tablespoons red chili powder; 1 teaspoon turmeric powder; as needed Garam masala powder,; as needed Ginger-garlic paste,; 4 cups plain yogurt (about 1 liter); Salt, to taste; as needed Whole spices,; 1 cinnamon stick; as needed Caraway seeds (shah jeera),; as needed Cloves,; as needed Cubeb pepper (kabab chini),; as needed Fresh cilantro,; as needed Fresh mint leaves,; as needed Green chilies,; 2 onions; as needed Cashews,

_Salma07 @_salma07_

Mutton Haleem

Saved

Ingredients

4 1/2 lbsmutton (about 2 kg)
1/4 cupsplit yellow moong dal (about 50 grams)
1/4 cupsplit pigeon peas (toor dal) (about 50 grams)
1/4 cupsplit urad dal (about 50 grams)
1/2 cupsplit chickpeas (chana dal) (about 100 grams)
2 1/2 cupscracked wheat (daliya) (about 500 grams)
3 tablespoonsred chili powder
1 teaspoonturmeric powder
as neededGaram masala powder,
as neededGinger-garlic paste,
4 cupsplain yogurt (about 1 liter)
Salt, to taste
as neededWhole spices,
1cinnamon stick
as neededCaraway seeds (shah jeera),
as neededCloves,
as neededCubeb pepper (kabab chini),
as neededFresh cilantro,
as neededFresh mint leaves,
as neededGreen chilies,
2onions
as neededCashews,

Saved

Steps

1

Wash the mutton thoroughly.
2

In a pressure cooker, add the mutton along with moong dal, chana dal, toor dal, urad dal, red chili powder, turmeric powder, salt, garam masala powder, yogurt, whole spices, cilantro, and mint. Mix well and cook until the cooker gives 5 whistles.
3

Rinse the cracked wheat well and cook it separately in water until soft.
4

Turn off the heat for the pressure cooker, mix the mutton well, and set aside to cool.
5

Set the cooked cracked wheat aside to cool as well.
6

Once cooled, mix the cracked wheat with the mutton and blend the mixture into a paste using a blender or food processor.
7

Place the blended paste on the stove and cook for 20 minutes.
8

Deep fry the onions and cashews until golden brown.
9

Once the haleem is cooked, garnish with the fried cashews and onions.