Mutton Haleem
is a hearty and delicious dish made from slow-cooked mutton, lentils, and wheat. It's a traditional South Asian dish that is commonly prepared during special occasions and festivals. Here's a recipe for making Mutton Haleem:
Ingredients:
- - 500 grams mutton, bone-in, cut into small pieces
- - 1 cup broken wheat (haleem wheat)
- - 1/2 cup split Bengal gram (chana dal)
- - 1/4 cup split red lentils (masoor dal)
- - 1/4 cup split yellow lentils (moong dal)
- - 1/4 cup split green gram (moong dal)
- - 1 large onion, finely chopped
- - 2 tablespoons ginger-garlic paste
- - 1/2 cup yogurt (curd)
- - 1/2 cup fried onions (optional, for garnish)
- - 1/4 cup chopped fresh coriander leaves
- - 1/4 cup chopped fresh mint leaves
- - 2-3 green chilies, chopped (adjust to your spice preference)
- - 1 teaspoon turmeric powder
- - 1 teaspoon red chili powder
- - 1 teaspoon garam masala
- - 1/2 teaspoon ground cinnamon
- - 1/2 teaspoon ground cloves
- - 1/2 teaspoon ground cardamom
- - 1/2 cup cooking oil or ghee
- - Salt to taste
- - Water for cooking
For the Haleem Spice Mix (Haleem Masala):
- - 1 tablespoon cumin seeds
- - 1 tablespoon coriander seeds
- - 1 tablespoon black peppercorns
- - 1-inch cinnamon stick
- - 4-5 green cardamom pods
- - 4-5 cloves
- - 1/2 nutmeg (optional)
Instructions:
1. Wash the broken wheat thoroughly and soak it in water for at least 2 hours. Similarly, wash all the lentils (chana dal, masoor dal, moong dal, and green gram) and soak them together in water for about 2 hours as well.
2. In a separate bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cinnamon, ground cloves, ground cardamom, and salt. Let it marinate for at least 1 hour.
3. In a large, heavy-bottomed pot or pressure cooker, heat the cooking oil or ghee over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
4. Add the marinated mutton to the pot and cook until it becomes tender and releases its juices. Stir occasionally to prevent sticking.
5. While the mutton is cooking, prepare the Haleem Masala by dry roasting all the spices mentioned for the spice mix (cumin seeds, coriander seeds, black peppercorns, cinnamon stick, green cardamom pods, cloves, and nutmeg) until fragrant. Let them cool and then grind them into a fine powder using a spice grinder.
6. Once the mutton is tender, add the soaked and drained broken wheat and lentils to the pot. Mix well.
7. Add enough water to cover the mutton and lentils mixture. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.
8. Continue to cook the mixture on low heat for 2-3 hours, stirring occasionally. The grains and mutton should be completely soft and well combined, and the mixture should have a thick, porridge-like consistency. You can adjust the consistency by adding more water if needed.
9. Check for seasoning and add more salt or spice if required. Add chopped fresh coriander leaves, mint leaves, and green chilies. Mix well.
10. Serve the Mutton Haleem hot, garnished with fried onions (if using) and additional chopped fresh coriander leaves. You can also drizzle some lemon juice on top for extra tanginess.
Enjoy your flavorful and nutritious Mutton Haleem with your favorite bread or naan! It's a dish that's perfect for sharing with family and friends on special occasions.
