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  • Hyderabadi- Haleem
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  • Posted on: 02 Aug 2018 00:16:03
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Posted by
Bushra

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Details:



1/2 Kg Lamb (boneless)
150 Gram Moong dal (washed)
50 Gram Dal chana
100 Gram Wheat (broken)
500 Ml Desi ghee
10 Cloves
4 Bay leaves
1 Gram Saffron
30 Gram Green chilly paste
10 Gram Turmeric powder
6 Gram Mace
10 Gram Green cardamom
50 Gram Garlic paste
50 Gram Ginger, grated
150 Gram Onion, fried
3-4 Litre Lamb stock


How to Make Haleem
Wash and soak all the lentils and broken wheat together for 2 hours.
Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with the choice of breads



1/2 Kg Lamb (boneless)
150 Gram Moong dal (washed)
50 Gram Dal chana
100 Gram Wheat (broken)
500 Ml Desi ghee
10 Cloves
4 Bay leaves
1 Gram Saffron
30 Gram Green chilly paste
10 Gram Turmeric powder
6 Gram Mace
10 Gram Green cardamom
50 Gram Garlic paste
50 Gram Ginger, grated
150 Gram Onion, fried
3-4 Litre Lamb stock


How to Make Haleem
Wash and soak all the lentils and broken wheat together for 2 hours.
Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with the choice of breads
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