Name: Homestyle Hyderabadi Mutton Daleem.. recipe by Zeenath Fathima at BetterButter
Prep time: 600 min
Cook time: 90 min
Total time: 690 min
Yield: 10
Ingredients: Broken wheat 1 kg; Black gram or urad dal 2 tbsp; Bengal gram or chana dal 2 tbsp; Pigeon Pea Lentils or Toor dal 2 tbsp; Mutton bone-in 1 kg; Salt to taste; Ghee 1 cup; Onions sliced and fried 2 cups; Green chillies slit 3-4; Ginger garlic paste 2 tbsp; Turmeric 1 tsp; Yoghurt 1/2 kg; Red chilli powder 2 tbsp; Black pepper powder 1 tbsp; Garam masala 1 tbsp; WHOLE MASALAS : Cinnamon sticks 3; Cardamom 6; Black pepper corns 12; Cloves 8; Caraway seeds 1 tbsp; Cashews fried 12; Almonds fried 12; Coriander leaves finely chopped 1/2 cup; Mint leaves chopped 1/2 cup; Cashew paste of about 12-15

ABOUT Homestyle Hyderabadi Mutton Daleem.. RECIPE

Daleem is a popular main course or a starter at every Hyderabadi wedding or important occasions and a must have one in Ramadan. Basically it is made by pounding the wheat and lentils using a traditional ghotni and it can never attain that grainy consistency when made at home. It is therefore usually made by grinding it with the help of a mixer grinder. Hence I named it so, because homestyle Daleem will always lack that unique texture. Nevertheless it tastes just as awesome because we mothers make it with loads of love added to it and hence nothing can ever beat it's deliciousness. Try this easy homestyle way of making this popular delicacy in the comfort of your homes. Happy Cooking Mothers!

Ingredients Serving: 10

Broken wheat 1 kg
Black gram or urad dal 2 tbsp
Bengal gram or chana dal 2 tbsp
Pigeon Pea Lentils or Toor dal 2 tbsp
Mutton bone-in 1 kg
Salt to taste
Ghee 1 cup
Onions sliced and fried 2 cups
Green chillies slit 3-4
Ginger garlic paste 2 tbsp
Turmeric 1 tsp
Yoghurt 1/2 kg
Red chilli powder 2 tbsp
Black pepper powder 1 tbsp
Garam masala 1 tbsp
WHOLE MASALAS : Cinnamon sticks 3
Cardamom 6
Black pepper corns 12
Cloves 8
Caraway seeds 1 tbsp
Cashews fried 12
Almonds fried 12
Coriander leaves finely chopped 1/2 cup
Mint leaves chopped 1/2 cup
Cashew paste of about 12-15

Instructions

Soak all the lentils and the broken wheat overnight.
Pressure cook mutton along with all the powdered spices and yoghurt using water as required.
Meanwhile, cook the soaked lentils and wheat in a separate pot on a low heat for 20 minutes.
Grind the cooked wheat and lentils mix until a smooth paste is obtained.
Heat ghee in a cooking pot, add all the whole spices and fry for a minute.
Now add the cooked and grinded lentils and wheat mix to it along with the pressure cooked mutton.
Add deep fried and crushed onions too.
Finally add cashew nut paste to it.
Mix well and allow it to cook for 15 minutes more.
Add more ghee if required.
Garnish with fried nuts and Almonds along with coriander and mint leaves.
Serve hot with lots of salad alongside.

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