Lamb Haleem Ingredients;

Lamb : 2 kgs (boneless)
Oil: 1/2 cup
Ginger garlic paste: 4 tbsp
Cracked /whole wheat: 150 g
Barley: 50 g
Channa daal: 50 g
Urad lentil: 30 g
Red split lentils: 30 g
Moong lentil: 30 g
Rice: 30 g
Water: 2 litres
Turmeric: 1/2 tsp
Salt: 1 tsp
Chilli powder: 1 & 1/2 tsp
Crushed chillies: 1 tbsp
Cumin powder: 2 tsp
Coriander powder: 2 tsp
Garam masala: 1 tsp


WHOLE SPICES:
Cumin seeds: 1 tbsp
Bay leaves: 3/4
Cloves: 1 tsp
Black cardamom: 3
Black pepper : 1 tsp
(Grind finely all whole spices)

Tarka;
Oil: 3 cups
Onions: 5 medium sliced
.
Garnish for haleem:
Corriander
Fried onions
Ginger julienne cut
Lemon slices
Chaat masala


METHOD;

In a bowl, add wheat, barely, rice, channa daal, urad daal, red split lentils, moong daal, pour water, rinse throughly and soak overnight.
In a pot , add oil. Add ginger garlic paste and fry for few seconds. Add boneless meat and cook until colour changes. Add salt, chilli powder, turmeric, crushed chillies, coriander powder, cumin powder. Give it a good mix. Pour water to tender the meat and for the broth. Give it a mix, cover and let it cook for 50-60 minutes on low medium heat until tender. Once meat is tender, take it out and mash it coarsely.
Add the washed grains to a same broth over medium heat, pour water if required. Stir , Bring to boil , cover and cook on low heat. Stir occasionally. Once all grains are tender and grind coarsely .
Grind finely cumin seeds, black pepper, cloves, black cardamoms, & bay leaves.
Add cooked meat and garam masala. Pour water if required. Give it a good mix and let it cook until combined together for couple of minutes. Use hand blender or wooden spoon and blend the meat and grains until desired consistency. And let it cook on low heat until desired thickness.
Serve with lemon wedges, fried onions, chopped coriander, green chilli, & julienne cut ginger . And Enjoy with rice or Naan.

свернуть