Hydrabadi style mutton haleem.

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.