Mutton Haleem

A famous Iftaar delicacy, Haleem has its origin in the Middle East as well as in the Indian subcontinent of India, Pakistan and Bangladesh. Mushy in texture and loaded with Ghee, Haleem is a rich street food available in the markets.

Ingredients

Mutton:

1.5 kg Mutton (medium size pieces with bone)
200g Ghee
3 Onion, cut into thin slices
2 Tbsp. Garlic Paste
1⁄5 Tbsp. Ginger Paste
0-15 Green Chilli
1 Lemon (Cut to Wedges)
1.5 Tsp. Salt or to Taste

Pulses / Legume:

100g Barley
50g Yellow Split Lentil/ Moong Dal
50g Red Lentil/ Masoor Dal
50g Split Pigeon Peas/ Arhar Dal
50g Black Gram without Skin/ Urad Dal/ Kolai Dal

For Shallow Frying:

3 Onion, cut into thin slices
50g Cashew Nut
50ml Oil for frying

Haleem Spice Powder (Grind to Powder):

1 Cinnamon Stick
2 Black Cardamom
4 Green Cardamom
5 Clove
5 Kebab Chini
1⁄2 Tsp. Mace
10 Fresh Rose Petals

Spices for Tempering:

1 Cinnamon Stick
2 Black Cardamom
4 Green Cardamom
5 Clove
5 Kebab Chini
1⁄2 Tsp. Mace

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Needed kitchenware

Item A
Item B
Item C

Instructions

Mutton:

Take 1 Tbsp. of Ghee in a pressure cooker and heat. Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace. Add sliced onion and fry till those turn translucent.

Now add ginger and garlic paste and cook till the oil splits from the paste. Add Mutton chunks and mix thoroughly. Add 1⁄2 Tsp. of salt and slit Green Chilies.

Now add 2 Cups of Hot water and cover the cooker with the lid. Cook on low until about 7 whistles come out from the Pressure cooker. Separate the bones from the mutton and mash the mutton slightly using a spatula. Set aside.

Pulses & Onions:

Heat the oil in a Pan and fry the onions and keep aside. Use the same oil and fry the Cashew nuts till they turn golden brown. Dry roast the Rose petals and keep those aside.

Take 1 tsp. ghee in a pan and heat it. Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace. Add all the Pulses until those emits a nutty aroma.

Take the mixture along with roasted rose petals and 1⁄3 of the fried onion and 1⁄3 of the fried Cashew nut and grind into a coarse mixture.

Take the mixture along with 8 Cups of water and 1⁄2 Tsp. of salt in a pressure cooker and cook on low flame for 20 minutes.

10.

Assembly:

11.

Transfer the mashed mutton to the cooker containing the Lentil mixture and cook on low flame for 2 hours. Stir often.

12.

Once done, add the rest of the Ghee and cook for 5 more minutes. Top Mutton Haleem with Fried Onion, Fried Cashew Nuts, Coriander and Lemon Wedge and serve hot.

Tip

Cost-saving tips

Halal Friendly

Abbi

Head Chef