Haleem is a type of stew popular in the Middle East, Central Asia, the Indian subcontinent. Although the dish varies from region to region.
Ingredients of Haleem
How to Make Haleem
- Wash and soak the broken wheat for half an hour.
- Add the mutton in a pressure cooker with about 1 cup water and put it over medium flame. Add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Cook for 10 min.
- Fry the onion in another pan till golden brown.
- Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 10 cups of water.
- Blend this mix for a few seconds.
- Heat oil in a pan, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and cook for 5 minutes. Add curd and cook for 15 minutes.
- Add three cups of water and bring to a boil.
- Add the blended Dalia and dal mixture and mix well.
- Cook slowly for at least half an hour.
- Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.