Name: Hyderabadi Mutton Haleem recipe by Tanuja acharya at BetterButter
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 5
Ingredients: mutton boneless -500gm; broken wheat or Dalia -1/2 cup; moong Dal -1 tbsp; Bengali gram/ cholar dal -1 tbsp; Pigeon peas -1 tbsp; Urad Dal -1 tbsp; Rice -1 tbsp; caraway seeds / shah jeera -1 tbsp; Green chilli-3; Pepper corns - 8; Turmeric- 1 tbsp; Ginger garlic paste -2 tbsp; mint leaves-1/2 cup finely chopped; coriander leaves -1/2 cup finely chopped; onion medium -4 finely chopped; Beaten curd -1/2 cup; Salt and sugar as per taste; Ghee -1/2 cup; cardamom whole -4; cloves whole -4; cinnamon-2; Water as required; Lemon -1; Refine oil -4-5 tbsp

ABOUT Hyderabadi Mutton Haleem RECIPE

Haleem is a stew polpular in Middle East countries and the Indian sub continent . At the time of Ramadan we used to prepare this dish which is rich in protein , it contains meat and lentils which contains high amount of proteins and is served with indian flat bread .

Ingredients Serving: 5

mutton boneless -500gm
broken wheat or Dalia -1/2 cup
moong Dal -1 tbsp
Bengali gram/ cholar dal -1 tbsp
Pigeon peas -1 tbsp
Urad Dal -1 tbsp
Rice -1 tbsp
caraway seeds / shah jeera -1 tbsp
Green chilli-3
Pepper corns - 8
Turmeric- 1 tbsp
Ginger garlic paste -2 tbsp
mint leaves-1/2 cup finely chopped
coriander leaves -1/2 cup finely chopped
onion medium -4 finely chopped
Beaten curd -1/2 cup
Salt and sugar as per taste
Ghee -1/2 cup
cardamom whole -4
cloves whole -4
cinnamon-2
Water as required
Lemon -1
Refine oil -4-5 tbsp

Instructions

Soak the Lentils over night it reduce the time of cooking
First cleaned the mutton chunks well and keep aside .
In a pressure cooker , put the mutton chunks , turmeric, whole Garam masala , salt and ginger garlic paste and green chilis and pepper corns and 1 cup water cooked till becomes soft .
Cooked the mutton well so that it can easily mashed and gives a creamy texture while cooking
In the next step , in a pressure cooker cook the dals with a cup of water and salt till it becomes creamy in texture
Meanwhile the dal is cooked and keep it aside .
In the next step
heat oil in a pan , fry the onion till golden browns and keep it aside
Now in a deep Kadai , put 3-4 tbsp of ghee , ginger garlic paste , fried onion and whole Garam masala , chopped mint and coriander , peppercorns ,turmeric and sauté well.
Now put the mashed Mutton and dal and mixed well with the masala, add salt if required because we have already added salt in mutton and dal, sauté for some time and add the beaten curd and cook in a low flame . add some water and slow cook
cook for 1 or more hour in low flame until creamy in texture . add some spoon of ghee and sauté well .
when it is done , garnish with fried onion, lemon and mint leaves served with flat bread

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