Haleem Recipe

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png
Add Review
Google Plus
Haleem
  • Chef:
    Restaurant: Tamra, Shangri - La's Eros Hotel, New Delhi
  • Prep Time:
  • Cook Time:
    Total Cook Time:

Haleem is a rich mutton stew. With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredients of Haleem

  • 1.5 kg lamb (boneless)
  • 150 gms washed moong dal
  • 50 gms dal chana
  • 100 gms broken wheat
  • 500 ml desi ghee
  • 10 cloves
  • 4 bay leaves
  • 1 gm saffron
  • 30 gms green chilly paste
  • 10 gms turmeric powder
  • 5 gms mace
  • 10 gms green cardamom
  • 50 gms garlic paste
  • 50 gms ginger grated
  • 150 gms onion fried
  • 3-4 liter lamb stock
  • Salt upto taste

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
Key Ingredients: amb, cloves, green cardamom, turmeric, green chilly, mace, bay leaf, saffron, garlic, ginger, onion, green gram

 star_red.pngstar_red.pngstar_red.pngstar_red.png
Advertisement
Advertisement