INGRIDIENTS:
- 500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
- 5 tbsp ghee / oil
- 1 tsp cumin seeds / jeera
- 1 tsp kebab chini
- 1 cinnamon stick / dal chini
- 2-3 cloves / laung
- 2-3 cardamom / elaichi
- 3 medium onions / pyaz
- 2 tbsp ginger garlic paste / adrak lahsun
- 4 green chilies / hari mirch
- 1 cup yogurt / dahi
- 1 tsp turmeric / haldi
- 1 1/2 cup cracked wheat / gehun
- 1 tbsp bengal gram / chana dal
- 1 tbsp moong dal
- 1 tbsp masoor dal
- 1 bunch coriander leaves / cilantro / hara dhaniya
- 1 bunch fresh mint leaves / pudina
- salt to taste / namak
- lemon wedges / nimbu
- ginger julienne / adrak
- coriander leaves / cilantro / hara dhaniya for garnishing.
- INSTRUCTIONS:
- Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
- Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
- Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
- Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
- After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
- Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
- Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
- Fry the onions or caramelize them in the remaining oil.
- Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.
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