Haleem
10:07 AM
- Mutton - 1/2 kg
- Crushed wheat - 1/2 cup
- Chana daal - 1/4 cup
- Moong daal - 1/4 cup
- Onion - 6 medium size
- Ginger garlic paste - 2 tbsp
- Cloves -5
- Cardamoms -5
- Cinnamon - 3
- Curry masala - 6 tsp
- Salt - to taste
- Oil
- Coriander Leaves - for garnishing
- Olives - for garnishing
Method:
- Fry the onions till golden brown, reserve half for garnishing
- Add whole spices
- Add mutton and ginger garlic paste and cook for 5 minutes
- Add curry masala and salt and again cook for 10 minutes
- Add enough water and pressure cook till meat is tender and very little gravy is left
- Separate the meat from the bones and shred it
- Soak all the lentils for 2 hrs. Add salt and pressure cook till it becomes very soft
- Now add the meat mixture to the cooked lentils and keep it stirring on low heat. Adjust it to desired consistency. If required add boiling water and keep stirring. Let it simmer for 10 minutes
- Garnish with fried onions, coriander leaves and olives
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