Mutton Haleem

Ingredients

• 1 kg mutton on bone
• 1/2 cup wheat (broken)
• 1/4 cup each: moong dal, chana dal, urad dal, masoor dal
• 2 onions fried crispy
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp red chilli powder
• 3 tbsp ghee
• Mint leaves, ginger julienne, lemon for garnish

Method

1. Soak wheat: Wash and soak half cup broken wheat (dalia) in water for 1 hour. Drain and set aside.
2. Prepare meat: Cut 500g mutton (with bone) into small pieces. Wash thoroughly.
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. 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. 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. Combine wheat and mutton: Add the blended wheat-dal paste to the shredded mutton. Mix well on low heat.
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. Add spices: Add 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder and half tsp red chilli powder. Mix thoroughly.
9. Make tarka: Heat 3 tbsp ghee. Fry 2 sliced onions until crispy and dark brown. Add to the haleem.
10. Taste and serve: Adjust salt. Serve in deep bowls garnished with fried onions, ginger julienne, lemon juice, fresh coriander and mint leaves.