Mutton haleem is a popular festive dish especially during Ramzan. Haleem is served as a starter at Muslim weddings, festivals or special occasions. Muslims help themselves break the fast during Ramzam with a plateful of delicious haleem. Meat and dal are cooked till soft in generous amount of ghee. Though the recipe is time consuming, it is worth trying out because of its mouthwatering taste.
Prep time: 25 min
Cook time: 2 hrs
- 1 kilo mutton
- 4 large onions, chopped
- 25 g each of urad dal and Bengal gram dal
- 100 g whole wheat
- 15 g each of toor dal and masoor dal
- 500g ghee
- 1 cup limejuice
- 2 tsp ginger-garlic paste
- 200 g haleem mix (available in the market)
- Ginger juliennes for garnish
- Chopped coriander, copped green chillies for garnish
- 1 cup onions, chopped and fried in ghee for garnish
- 1 small bunch of mint and coriander leaves
- Salt to taste
Soak all dhls overnight along with whole wheat. Pressure-cook the dals with some salt and keep aside.
Heat ghee in a heavy bottomed kadai. Fry onions till brown, add pieces of mutton and haleem mix. Mix well and saute for sometime.
Then mix chopped mint and coriander leaves, ginger-garlic paste and fry. Pressure-cook this mixture with about 10 glasses of water till the meat is soft.
After cooling, add the cooked dal and boil for at least 2 hours. Stir constantly so that the mixture does not stick to the kadai. Add salt if necessary (Haleem mix contains salt).
Haleem is done when the mixture thickens and meat is soft. Dish out and garnish with green chillies, ginger juliennes, fried onions, chopped coriander and limejuice.