Mutton haleem has an origin in Arab and gained popularity in Hyderabad. Synonymous to celebrations, festivities, and getting together with family and friends, here’s a mutton dish that is bound to make your day.
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 kg Lamb leg boneless
- 2 tsp Ginger Paste
- 1 cup Urad dal
- 1 tsp red chilli powder
- 2 cups yogurt
- 1/2 cup cashews
- 1/2 tsp Peppercorns
- 1/2 cup ghee
- 1/2 cup Mint leavess
- 3 cups Broken wheat
- 1 cup Chana dal
- 1/4 tsp turmeric powder
- 1 cup onion
- 1 tsp Garam masala powder
- 1 cinnamon stick
- 1 cup Coriander leaves
- 6 Green Chilli
Ingredients
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Instructions
- Start with washing and soaking the broken wheat for about half an hour.
- Make sure you get the lean, boneless cuts of lamb for this recipe. Prepare it by adding 1/2 teaspoon of ginger garlic paste, 1/2 teaspoon salt, garam masala, and a pinch of turmeric. Pressure cook the mix for 8-10 minutes on medium heat, and then let it simmer for another 15-20 minutes to get the maximum flavour at this point. Once it’s done, shred the pieces and keep it aside.
- Now, it’s time to boil broken wheat, urad and chana dal along with a tablespoon of ginger garlic paste, turmeric, green chillies, and peppercorns. You will need 8-10 cups of water for this step. Cook it until all the water has been absorbed and the ingredients have blended well.
- Next, add some ghee or oil to another pan and add the whole spices, the shredded meat, some more green chillies and about half a cup of coriander. Saute for 2-3 minutes before adding curd to the mix, and continue sauteing for another 10 minutes. Once this is done, just add 3 cups of water and bring it to a boil.
- For the final step, add the blended wheat and dal mix to the meat base and cook it on low heat for half an hour.
- Garnish with fried cashews and onions, squeeze a few drops of lemon, sprinkle some coriander, and serve.