Shahi Mutton Haleem

Ingredients 

•    Mutton- 500gms (boneless) 
•    Dalia (broken wheat) - 1/2 cup
•    Chana dal (split chickpea) - 1 tbsp 
•    Urad dal (black lentil) - 1 tbsp 
•    Green moong dal (split mung beans) – 1 tbsp 
•    Yoghurt- 1 cup 
•    Salt- as per taste 
•    Ginger garlic paste- 1 tbsp 
•    Green chilli paste- 1 tsp
•    Shahi jeera (caraway seeds) – 1 tsp 
•    Black peppercorns - 8 
•    Fried onion slices- 1 cup 
•    Garam masala powder- 1 tsp 
•    Mutton stock- 6 cups 
•    Mint leaves- 1 bunch 
•    Coriander leaves- 2 tbsp (chopped) 
•    Ghee - 1/4 cup 
•    Lemon wedges for garnish

 

Preparation Method 

•    Wash the mutton pieces properly with water. 
•     Marinate the mutton with salt and yoghurt and keep aside for half an hour.
•     Soak the dalia in water for 3-4 hours. 
•     Soak all the dals separately in water for 3-4 hours. 
•     After 3-4 hours, drain the excess water from the dalia and the dals. 
•     Heat a deep non-stick pan and add the dalia and dals to it. 
•    Mix well and cook for a few minutes. Add a cup of water to it. 
•    Add the marinated mutton and mix well. Cook for 5-6 minutes. 
•    Add the green chilli paste, shahi jeera, black peppercorns, ginger-garlic paste, half a cup of fried onions, garam masala powder, mutton stock and mix well. 
• Now add the mint and coriander leaves. Cook for another 5-6 minutes. 
• Add the mutton stock, salt and mix well.

• Cover the pan and cook on very low flame for about 4-5 hours. 

•    After that, remove the lid and take out the mutton pieces and put aside in a bowl. 
• Now use a hand blender to blend the remaining mixture while it is still cooking in the pan. 
• Then, put the mutton pieces back into the pan and stir well. 
• Once done, switch off the flame. 
• Garnish the haleem with the rest of the fried onions and lemon wedges.
• Serve hot. 

Shahi Mutton Haleem

Ingredients Mutton- 500gms (boneless) Dalia (broken wheat) - 1/2 cup Chana dal (split chickpea) - 1 tbsp Urad dal (black lentil) - 1 tbsp Green moong dal (split mung beans) 1 tbsp Yoghurt- 1 cup Salt- as per taste Ginger garlic paste- 1 tbsp Green chilli paste- 1 tsp Shahi jeera (caraway seeds) 1 tsp Black peppercorns - 8 Fried onion slices- 1 cup Garam masala powder- 1 tsp Mutton stock- 6 cups Mint leaves- 1 bunch Coriander leaves- 2 tbsp (chopped) Ghee - 1/4 cup Lemon wedges for garnish Preparation Method Wash the mutton pieces properly with water. Marinate the mutton with salt and yoghurt and keep aside for half an hour. Soak the dalia in water for 3-4 hours. Soak all the dals separately in water for 3-4 hours. After 3-4 hours, drain the excess water from the dalia and the dals. Heat a deep non-stick pan and add the dalia and dals to it. Mix well and cook for a few minutes. Add a cup of water to it. Add the marinated mutton and mix well. Cook for 5-6 minutes. Add the green chilli paste, shahi jeera, black peppercorns, ginger-garlic paste, half a cup of fried onions, garam masala powder, mutton stock and mix well. Now add the mint and coriander leaves. Cook for another 5-6 minutes. Add the mutton stock, salt and mix well. Cover the pan and cook on very low flame for about 4-5 hours. After that, remove the lid and take out the mutton pieces and put aside in a bowl. Now use a hand blender to blend the remaining mixture while it is still cooking in the pan. Then, put the mutton pieces back into the pan and stir well. Once done, switch off the flame. Garnish the haleem with the rest of the fried onions and lemon wedges. Serve hot.