Name: Keema Oats Haleem recipe by Farrukh Shadab at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 gms mutton mince; 1 and 1/2 cup rolled oats; 4 medium onions finely chopped; 1 large tomato finely chopped; 6-7nos garlic cloves finely chopped; 1 inch piece ginger finely chopped; 2 nos green chilies finely chopped; 1/2 tsp turmeric powder; 4 tbsp oil; Salt as per taste; Water as required; 1 tsp cumin seeds; 1 & 1/2 tsp fennel seeds; 3 green cardamoms; 4 cloves; 2 teaspoon coriander seeds; 1 and 1/2 inch cinnamon stick; 1/2 star anise; 1 black cardamom; 6-8 black peppercorns; 1 tbsp Ghee

Ingredients Serving: 4

250 gms mutton mince
1 and 1/2 cup rolled oats
4 medium onions finely chopped
1 large tomato finely chopped
6-7nos garlic cloves finely chopped
1 inch piece ginger finely chopped
2 nos green chilies finely chopped
1/2 tsp turmeric powder
4 tbsp oil
Salt as per taste
Water as required
1 tsp cumin seeds
1 & 1/2 tsp fennel seeds
3 green cardamoms
4 cloves
2 teaspoon coriander seeds
1 and 1/2 inch cinnamon stick
1/2 star anise
1 black cardamom
6-8 black peppercorns
1 tbsp Ghee

Instructions

Dry roast and grind cumin seeds, fennel seeds, green cardamom, cloves,coriander seeds,cinnamon stick,star anise,black cardamom,and black peppercorns.
Heat oil in heavy bottom pan, add half of the sliced onions and fry them until golden brown, take them out and reserve for later use. In a same pan , add remaining sliced onions and fry until translucent.
Add mutton mince, sliced tomatoes and sauté on high heat for 3-4 minutes.
Add chopped garlic, ginger, green chilies and sauté for another 2 minutes.
Add turmeric, salt , sprinkle little water, cover and cook for 15-20 minutes.
Once mince is cooked, add 1 and 1/2 tsp of prepared dry spice powder, oats and sauté for a minute.
Add 3 and half cups of water, adjust the seasonings and cooked until oats are cooked well (approx 4-5 minutes).
Dish out, pour ghee over the haleem.
Sprinkle some prepared dry spice powder and garnish with reserved fried onions, lemon wedges, mint ,coriander leaves and ginger juliennes. Serve hot.

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