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Haleem Recipe

How to make Haleem

About Haleem Recipe | Haleem Recipe: Haleem is a rich and delectable mutton stew, popular in the Middle East and Asia. As common as it is in India, particularly in the city Hyderabad, it is surprising to know that Haleem actually has originated from Persia. It is eaten in plenty of other parts of the globe 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.

  • Total Cook Time2 hrs 35 mins
  • Prep Time1 hr 10 mins
  • Cook Time1 hr 25 mins
  • Recipe Servings4
  • Difficult

Ingredients of Haleem

  • 1/2 tsp lamb (boneless)
  • 150 gms moong dal (washed)
  • 50 gms dal chana
  • 100 gms wheat (broken)
  • 500 ml desi ghee
  • 10 Cloves
  • 4 Bay leaves
  • 1 gms saffron
  • 30 gms green chilly paste
  • 10 gms turmeric powder
  • 6 gms mace
  • 10 gms green cardamom
  • 50 gms garlic paste
  • 50 gms ginger, grated
  • 150 gms onion, fried
  • 3-4 litre lamb stock
  • to taste salt

How to Make Haleem

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Wash and soak all the lentils and broken wheat together for 2 hours.
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.
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.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with the choice of breads

Recipe Notes

You can pair Haleem with breads like Baqarkhani or you can have it alone as it is a whole meal in itself.

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