Mutton Haleem

Method

1. 1

   Soak wheat: Wash and soak half cup broken wheat (dalia) in water for 1 hour. Drain and set aside.

2. 2

   Prepare meat: Cut 500g mutton (with bone) into small pieces. Wash thoroughly.

3. 3

   Pressure cook first stage: In a pressure cooker, heat 2 tbsp oil. Fry 2 sliced onions until golden. Add 1 tbsp ginger-garlic paste and fry for 2 minutes. Add mutton, 1 cup water and salt. Pressure cook for 8-10 whistles until very tender.

4. 4

   Remove bones and shred: Open the cooker. Remove all bones. Use two forks to shred the cooked mutton into fine fibres. Return shredded meat to the pot.

5. 5

   Cook wheat and dal: In a separate pot, pressure cook soaked wheat and half cup chana dal together with 3 cups water for 6 whistles. Blend to a smooth paste.

6. 6

   Combine wheat and mutton: Add the blended wheat-dal paste to the shredded mutton. Mix well on low heat.

7. 7

   Cook together long: Cook the combined mixture on low heat for 25-30 minutes, stirring every 5 minutes to prevent sticking. The haleem should become very thick and porridge-like.

8. 8

   Add spices: Add 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder and half tsp red chilli powder. Mix thoroughly.

9. 9

   Make tarka: Heat 3 tbsp ghee. Fry 2 sliced onions until crispy and dark brown. Add to the haleem.

10. 10

    Taste and serve: Adjust salt. Serve in deep bowls garnished with fried onions, ginger julienne, lemon juice, fresh coriander and mint leaves.