Haleem

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

2 kilograms mutton
2 teaspoon ginger paste
5 tablespoon urad dal
1 teaspoon red chilli powder
2 cup yoghurt 
1/2 cup cashews
1/2 teaspoon peppercorns
1/2 cup ghee
1/2 cup mint
water 
3 tablespoon yellow moong dal
2 cup broken wheat 
2 teaspoon garlic paste
5 tablespoon chana dal
1/4 teaspoon turmeric
1 cup onion
1 teaspoon garam masala powder
1 inch cinnamon stick
1 cup coriander leaves
6 green chilli
3 tablespoon toor daal
salt 
2 lemon wedges

How to Make Haleem

1. Wash and soak the broken wheat for half an hour.
2. 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.
3. Fry the onion in another pan till golden brown.
4. 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.
5. Blend this mix for a few seconds.
6. 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.
7. Add three cups of water and bring to a boil.
8. Add the blended Dalia and dal mixture and mix well.
9. Cook slowly for at least half an hour.
10. Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.