Haleem Ke Kebab Recipe

 
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Haleem Ke Kebab
  • Chef: Arun Sundararaj
  • Recipe Servings: 4
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

Give your taste buds a treat with these tender and succulent meat and dal kebabs.

Ingredients of Haleem Ke Kebab

  • 1/2 a cup of burghul (cracked wheat)
  • 1/2 a cup of urad dal
  • 1/2 a cup of mutter dal (yellow split peas)
  • 1/2 a cup of moong dal
  • 1 kg of lamb chump chops
  • 10 cloves finely chopped of garlic
  • 2 cm-piece finely chopped ginger
  • 2 Tbsp of ghee
  • ¼ tsp of saffron threads
  • 1 Tbsp ground of coriander
  • 1 Tbsp ground of cumin
  • 1 Tbsp of chaat masala
  • 1 Tbsp of ground chilli
  • 1 Tbsp of ground turmeric
  • 1 cup of chopped coriander leaves
  • 1 cup of chopped mint leaves
  • 1 thinly sliced green chilli
  • 1 cup of roasted channa dal

How to Make Haleem Ke Kebab

1.1. Soak burghul and dals together overnight in a large bowl with enough water to cover.
2.Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water.
3.2. Bring to the boil, skimming any impurities from the surface, then reduce heat to low and cook for 2 hours or until lamb is tender.
4.3. Using tongs, transfer meat to a large plate, reserving dal in cooking liquid.
5.4. When cool enough to handle, remove bones from lamb and discard. Finely paste and add roasted chana dal and set aside.
6.5. Heat ghee in a large saucepan over medium heat. Add saffron and spices, and cook for 1 minute or until fragrant.
7.6. Add reserved dal mixture and lamb. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until heated through.
8.7. Now blend the whole mixture into a fine paste and apply oil on your palm and divide haleem into small 50 gm balls and make patty and pan fry.
9.Serve hot.
Key Ingredients:

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