Hyderabadi haleem (lamb meat porridge)

Main Dish

6 servings

Easy

1 h 30 m

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Haleem a high-calorie dish, Haleem is a complete meal and nutritious as the whole wheat, lentils, spices and meat combined together and cooked, similar to Stew or Porridge, is an excellent source of fibre and protein.Its a traditional delicacy of Hyderabad,mostly prepared in Holy month of Ramadan.

Ingredients

Image 1& image 6:

• Broken wheat -1 cup/200 grams.
• Masoor Dal/red lentil-50 grams/2 table spoons.
• Black lentil/Urad Dal -1 table spoon.
• Soak broken wheat over night or at least 6 to 8 hours.
• Lentils just an hour before cooking process.

Image 2:

• Lamb meat (with /with out bones)-500 grams.
• Turmeric -1 teaspoon.
• Salt 1 table spoon.
• Chilly Powder -1 table spoon.
• Ginger garlic paste -1 table spoon.

Image3:

• Cloves - 5 to 6
• Cardamom /elachi-5 to 6
• Cinamom -2 sticks
• Kabab chini(toka miryalu)- 1 tea spoon.
• Chilly powder - 1 teaspoon.
• Dried galangal root(finger root)-1 (which gives good flavour to the dish)

Image number 4 ingredients cooked along with lamb meat:

Spices:

• Cinnamon -2 sticks
• Bay leaves -1
• Cardamom green-3
• Shajeera / Black cumin-1/2 teaspoon
• Pepper powder -1/2 table spoon(or as per taste)
• Cloves-3 to 4
• Coriander powder-1 table spoon
• Garam masala -1 teaspoon.

Image5:

• Coriander leaves cleaned and washed with water,finely chopped - 1/2 cup.
• Mint leaves cleaned and washed with water,finely chopped - 1/2 cup.
• Finely chopped green chillies -2.

Additional Ingredients:

• Oil for cooking meat -2 tablespoons.
• Ghee- 3 tablespoons.
• Rose water(if available fresh rose petals) -2 to 3 tablespoons.
• Fried cashew nuts.

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Preparation

• Broken wheat -1 cup/200 grams.
  Masoor Dal/red lentil-50 grams/2 table spoons.
  Black lentil/Urad Dal -1 table spoon.
  Soak broken wheat over night or at least 6 to 8 hours.
  Lentils just an hour before cooking process.
  Coriander leaves cleaned and washed with water,finely chopped - 1/2 cup.
  Mint leaves cleaned and washed with water,finely chopped - 1/2 cup.
  Finely chopped green chillies -2
• Boil 3 to 4 cups of water adding spices Given in image4 Cloves ,Cardamom /elachi,Cinnamon ,Kabab chini,
  Chilly powder,Dried galangal root.
  Marinate Lamb meat with ginger garlic paste,salt ,turmeric,chilly powder,and cook with spices, bay leaves,Cinnamon,cardamom,cloves, adding oil in a pan for about half an hour or pressure cook for 4 whistle or till it is done.
• Grind soaked Masoor Dal,Urad Dal,broken wheat adding 2 cups of water and add 1 tea spoon salt.
  Removing added spices from boiling water, now add ground Dal and wheat mixture to boiling water thoroughly, make sure it should not get lumps, stir every 3 Min's, cook for at least half an hour, until the amount reduced to half.
  
  Meanwhile, make brown onions or caramelized onions by adding two tablespoons of oil, when oil gets
  heated, add one teaspoon of sugar, when sugar melts add think sliced onions, fry until crisp and golden brown, remove from oil and spread on paper to leave oil.
• Now add cooked lamb meat to the Dal's mixture The stirring should be precisely done for 2 mins with the time interval of 3 min in between the stir for another half an hour.
  
  Check if the mixture became a thick paste and is turned into a golden colour and it should leave the sides of the container. Make sure that it should not get overcooked, if not the colour becomes brown and taste spoils. Hence, you should turn off the stove at the threshold point where the Haleem turns golden yellow colour.
  
  Now add some fried onions and 3 tablespoons of ghee, 2 tablespoons of rose water, cook for 3 more minutes.
  
  Haleem is ready to be served with fried onions,chopped coriander ,mint and green chillies(optional), fried cashew nuts(optional) with a slice lemon,to sprinkle juice on haleem.

Questions

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