Hyderabadi Haleem

Hyderabadi  Haleem

Ingredients

Boneless mutton,1/2 inch cubes 500 grams
Broken wheat (dalia/lapsi) 1/2 cup
Split Bengal gram (chana dal) 1 tablespoon
Split black gram skinless (dhuli urad dal) 1 tablespoon
Split green gram skinless (dhuli moong dal) 1 tablespoon
Yogurt 1 cup
Salt to taste
Green chilli paste 1 tablespoon
Ginger-garlic paste 1 tablespoon
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 7-8
Deep fried onions 1 cup + fo
Garam masala powder 1 teaspoon
Mutton stock 6 cups
Fresh mint leaves 10-12 + 1
Fresh coriander leaves 2 tablespoons
Pure ghee 1/4 cup
Lemon wedges for garnishing


Method

Soak the broken wheat in 2 cups of water for 3-4 hours. Soak all the dals separately in 2 cups of water for 3-4 hours. Drain the broken wheat and the dals. Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour. Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.
Add a little water if required. Add the marinated mutton and mix well. Add green chilli paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.Add mint and coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and keep them in a bowl.
Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking. Stir well and add ghee and mix. Add the cooked mutton cubes and remaining fried onions and mix well. Serve hot garnished with fried onions and lemon wedges and a mint sprig.