Mutton Haleem
A traditional porridge where meat, wheat, and lentils are slow cooked along with the aromatic spices and ingredients making it a one-pot comfort food.
Servings 6
Ingredients
- 1 cup haleem whole wheat or 1 & 1/2 cup broken wheat
- ½ cup chana daal
- ¼ cup urad daal
For gravy
- 1 kilogram mutton pieces
- 1 cup chopped onion
- 1 cup fried onion
- 2 tablespoon ginger & garlic paste
- ½ teaspoon turmeric
- 1 tablespoon chilli powder
- 1 tablespoon dhania powder
- 1 tablespoon roasted jeera powder
- 1 ½ teaspoon salt
- ¼ teaspoon garam masala powder
- 2 cups water
- 2 tablespoon lemon juice
- 1 cup chopped mint
- 1 cup chopped green coriander
- 1 tablespoon haleem masala powder optional
- 3 tablespoon ghee or as required
- 3 tablespoon oil
- 4 green chilies with slits
Instructions
- Soak whole wheat and lentils for 3 to 4 hrs, boil it and coarsely grind it and set aside.
- Heat a sauce pan or a pressure cooker and add oil. Add chopped onion and fry till light golden brown. Now add ginger garlic paste and mutton pieces and fry till juices dry up.
- Once the mutton is dry add spices mention in ingredients from turmeric to garam masala, cook for a couple of minutes. Finally, add enough water needed and cook mutton till fully done.
- From the mutton gravy discard all the bones and shred the mutton pieces with hand or a chopper.
- Heat a bigger size saucepan to assemble both wheat mixture and the gravy. Stir both mixtures well and cook until the bubbles are formed. Lower the heat and check the seasoning. At this point, the consistency should be of a thick gravy and not too dry.
- Finally add chopped mint, chopped coriander, lemon juice, Haleem masala powder, green chilies and ghee or butter.
- Serve hot with fried onion and ginger juliennes.