Ingredients
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2 lbs Boneless Mutton Meat
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1 Medium Onion
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2 tbsp Ginger Paste
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2 tbsp Garlic Paste
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2 tbsp Red Chili Powder
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1 tbsp Turmeric Powder
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2 tsp Saltor acc. to taste
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3 tbsp Coriander Powder
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2 Cups Oil
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1 Cup Yogurt
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1 tbsp Garam masala
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1 tbsp Green Chilies Paste
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1 tbsp Ground Mint Leaves
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1 Cup Wheat
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1 Cup Barley
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1\2 Cup Daal Chana
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1\4 Cup Daal Moong
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1\4 Cup Daal Masoor
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1\4 Cup Arhar Daal
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1\2 Cup Rice
Description
A Middle East; Central Asian-originated, well-famous Indo-Pak cuisine is a combination of Meat (may it mutton, beef, lamb, or chicken), Lentils, and Wheat. This incredibly flavorsome and hearty dish is slow-cooked for hours with a blend of exotic and aromatic spices, blended to a paste-like consistency, and then served with a variety of condiments.
Here’s the recipe for this incredibly toothsome and flavorful Mutton Haleem;
Directions
- Soak wheat & barley overnight.
- Boil with 1tsp red chili powder & turmeric.
- Cook until tender.
- Blend coarsely and add all the above-mentioned daal & rice.
- Add enough water to cook and let cook until everything is tender.
- Blend and let cook on medium-low flame.
- Heat oil in a pan.
- Fry sliced onions.
- Add the rest of the spices from the ingredients.
- Add yogurt and let cook for a while.
- Add meat and water.
- Let cook until meat tenders.
- Add dal & wheat mixture.
- Blend all together.
- Bring to a boil and stir constantly.
- Let cook for 15-20 mins and keep stirring in between.
- Add garam masala.
- Let simmer for 2 mins.
- Serve with fried onions, lemon, cilantro, sliced ginger, and chat masala.
- Enjoy!
