Mutton Haleem with Lentils

Mutton Haleem is a special dish which mainly available during festive month of Ramadan when Muslims observed fasting. I have learnt the intricacies of this recipe from one of my Muslim friends. I have never tasted Hyderabadi Haleem, but one day during last Ramadan I prepared Haleem in my home and invited my Muslims friends to have a taste of it and all of them certified that my preparation is as close as Hyderabadi Haleem. The taste is really awesome and heavenly, but te preparation is not so easy and time consuming also. But you can do it your home. Just follow the steps as staed below, do some hard work, I bet - your hard work will not be wasted. 

But, I should also give you some health tips about Haleem:

Good points: This is very low in Sugar, High in Selenium, Vitamin B12 and Zinc.

Bad points: High in Saturated Fat and Cholesterol.

MUTTON HALEEM WITH LENTILS

Servings: 4

Ingredients:

Mutton- 500gms, boneless and cut into small pieces

Dalia (broken wheat)- 1/2 cup

Chana dal- 1tbsp

Urad dal- 1tbsp

Green moong dal- 1tbsp

Yogurt- 1 cup

Salt- as per taste

Ginger garlic paste- 1tbsp

Green chilli paste- 1tbsp

Shahi jeera (caraway seeds)- 1tbsp

Black peppercorns- 8

Red Chilli powder – 1 tbsp

Turmeric powder – 1 and 1/2 tbsp

Coriander powder – 1 tbsp

Cumin powder – 1 tbsp

Green Cardamom – 3 /4 pieces

Cinnamon – 1” size x 2 pieces

Cloves – 4 pieces

Bay Leaves – 2 pieces

Tomatoes – ½ cup, chopped

Onion – 1 cup or 3 medium, sliced

Garam masala powder- 1tsp

Mutton stock- 6 cups

Mint leaves- 1 bunch

Coriander leaves- 2tbsp (chopped)

Ghee- 1/4 cup

Lemon wedges- for garnish

Preparation:

Wash and clean the mutton pieces.

Marinate the mutton pieces adding salt and yogurt, mix well and keep aside for 30 minutes.

Take a pressure cooker heat ghee, add ginger- garlic paste, turmeric powder, salt. Sauté it and add mutton pieces, add sufficient water and put the lid on and let it cook for 3 whistle. Switch off the oven and keep it as it is till it becomes cool.

Soak the dalia and other dals separately (chana dal, urad dal, green moong dal) in water for 3-4 hours.

After 3-4 hours, drain the water from soaked dalia and dals.

Heat ghee in a frying pan and fry the sliced onions till they turns golden brown and caramelized. Keep aside.

Heat ghee on a deep nonstick pan, add bay leaves, green cardamom, cinnamon stick, cloves, black peppercorns, shahi jeera, sauté for a minute, add chopped tomatoes, sauté for few seconds and then add the dalia and dals to it.

Add cumin powder, turmeric powder, coriander powder, red chilli powder on the dals.

Mix well and cook for a few minutes. Add green chilli paste, ginger-garlic paste, half a cup of fried brown onions, garam masala powder, mix well, cook for few seconds and then add half a cup of water to it. Cook for a minute.

Mutton Stock

Then add mutton stock from the pressure cooker and mix well. Now add the mint and coriander leaves to it. Cook for another 5-6 minutes.

Add the mutton pieces, salt and mix well.

Cover the pan and cook on very low flame for about 4-5 hours, but stir occasionally.

After 4-5 hours, remove the lid from the pan, take out the mutton pieces in a bowl.

My Hand Blender

Now by using the hand blender, blend the dal mixture like a paste. Once it is done, add the mutton pieces to the pan and stir well for 3-4 minutes.

Once it is done, switch off the oven.

Your Mutton Haleem is ready to served. Garnish it with the remaining fried onions and lemon wedges.