This is another kind of Haleem which has been cooked with Mutton. It's same like Beef / Mama Haleem. If you don't like the Beef one, you can try this Mutton Haleem.
Ingredients:
=> 500 gm 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
=> 1 tsp kebab chini
=> 1 cinnamon stick
=> 2-3 cloves
=> 2-3 cardamom
=> 3 medium onions
=> 2 tbsp ginger garlic paste
=> 4 green chilies
=> 1 cup yogurt
=> 1 tsp turmeric
=> 1 1/2 cup cracked wheat / gehun
=> 1 tbsp chana dal
=> 1 tbsp moong daal
=> 1 tbsp masoor dal
=> 1 bunch coriander leaves / cilantro
=> 1 bunch fresh mint leaves / pudina
=> salt to taste
=> lemon wedges / nimbu
=> ginger julienne / adrak
=> coriander leaves for garnishing
Preparation:
= Wash and soak the cracked wheat and the daals 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 daals. 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 julienne, coriander leaves and lemon wedges.
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