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Haleem Recipe

About Haleem Recipe | Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia. As common as it is in India, particularly in Hyderabad, it is surprising to know that Haleem actually has Persian roots. It is eaten in plenty of other parts of the world but most commonly by Muslims, especially in the holy month of Ramadan, for the Iftar while breaking their fast.

Ingredients of Haleem Recipe | Haleem: With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredients Of Haleem

  • 1/2 tsp 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
  • To taste Salt

How to Make Haleem

1.Wash and soak all the lentils and broken wheat together for 2 hours.

2.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.

3.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.

4.Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.

5.Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.

6.Check for the seasoning and serve with the choice of breads

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