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Hyderabadi Mutton Haleem Recipe

A yummy and absolutely fantastic Hyderabadi Mutton Haleem Recipe. It is a stew composed of meat, lentil and pounded wheat made into a thick paste.
Course Main Dish
Cuisine Indian
Keyword mutton recipe
Prep Time 15 minutes
Cook Time 2 hours
Mariantion Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 505kcal
Author Fareeha

Ingredients

  • 500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
  • 5 tbsp ghee / oil
  • 1 tsp cumin seeds / jeera
  • 1 tsp kebab chini
  • 1 cinnamon stick / dal chini
  • 2-3 cloves / laung
  • 2-3 cardamom / elaichi
  • 3 medium onions / pyaz
  • 2 tbsp ginger garlic paste / adrak lahsun
  • 4 green chilies / hari mirch
  • 1 cup yogurt / dahi
  • 1 tsp turmeric / haldi
  • 1 1/2 cup cracked wheat / gehun
  • 1 tbsp bengal gram / chana dal
  • 1 tbsp moong dal
  • 1 tbsp masoor dal
  • 1 bunch coriander leaves / cilantro / hara dhaniya
  • 1 bunch fresh mint leaves / pudina
  • salt to taste / namak
  • lemon wedges / nimbu
  • ginger julienne / adrak
  • coriander leaves / cilantro / hara dhaniya for garnishing

Instructions

  • Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
  • Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
  • Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
  • Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
  • After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
  • Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
  • Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
  • Fry the onions or caramelize them in the remaining oil.
  • Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.