17 Aug Mutton Haleem
I cook anything, be it vegetarian or non-vegetarian. But meat dishes are my favorite.
Here is the best Haleem with delicious khameeri roti/nan.
It’s very tasty, spicy and delicious!
- 1 kg mutton, boneless
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp garam masala
- 1 tsp salt
- 1 cup oil
- 1/2 kg whole wheat
- 1/2 cup dal chana
- 1/2 cup dal moong
- 1/2 cup dal masoor
- 1/4 teaspoon soda bicarbonate
- 1 lemon, slice
- 1 chink of ginger
- 1/4 cup fresh coriander, chopped
In a large bowl, soak dal chana, dal moong and dal masoor in water overnight or for 3-4 hours prior to cooking. Soak whole wheat grains in a separate bowl overnight.
Place oil in a pan and heat over a medium heat.
Add the mutton into it and cook til it changes its color in a while. Add some ginger and garlic paste and saute for 1 minute.
You can add garam masala, salt and cayenne pepper and cook for 1 minute.
In the mean while, boil wheat in another pan till the wheat become sticky, then add some soda bicarbonate and cook well.
Once, the wheat is ready, turn off the heat and add the wheat in mutton and cook on a low heat.
When cooked enough, drain the lentils, and add in the mutton mixture and cook well on a medium heat for 20-30 minutes. Once done, put on simmer for 5 more minutes. (You can blend half of the haleem in a blender or in an electric mixer to get your desired consistency).
Heat oil in another pan and put the sliced onion in it and cook till it turns to brown color and spread them on a napkin or sheet.
Garnish the mutton haleem with onions, ginger lemon slice, fresh coriander leaves.
Serve hot with choice of breads (nan/roti/flat bread/khamiri roti).
- You can use pressure to cook the mutton separately and then add in the wheat grains and lentils to cook well.
- Or you can boil and cook wheat and lentils separately to add in the pressure cooked mutton.
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