Name: Mutton Haleem recipe by Shraddha Pathak at BetterButter
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 750 grams minced mutton; 10 to 12green chillies; 2 tablespoon freshly made Ginger garlic paste; 1 table spoon Turmeric powder; 5 to 6 Cinnamon sticks; 5 to 6Cloves; 5 to 6 Green cardamoms; 1 teaspoon Caraway seeds( shahi jeera); 1 tablespoon Black peppercorns; Salt to taste; Water; 1/2 cup daliya; 1 teaspoon urad dal; 1 teaspoon chana dal; 1 teaspoon toovar dal; 1 teaspoon moong dal; 1 teaspoon rice; Oil; 6 Onions; 1 bunch Chopped coriander leaves; 1 bunch Chopped mint leaves; Half cup beaten yoghurt; 5 to 6 tablespoon of pure ghee; 5 to 6Lemon

ABOUT Mutton Haleem RECIPE

Authentic hyderabadi dish, found everywhere in hyderabad during ramdan. It takes a lot of time but its super yummy. Made with meat and lentils, highly protien packed and yes

Ingredients Serving: 4

750 grams minced mutton
10 to 12green chillies
2 tablespoon freshly made Ginger garlic paste
1 table spoon Turmeric powder
5 to 6 Cinnamon sticks
5 to 6Cloves
5 to 6 Green cardamoms
1 teaspoon Caraway seeds( shahi jeera)
1 tablespoon Black peppercorns
Salt to taste
Water
1/2 cup daliya
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon toovar dal
1 teaspoon moong dal
1 teaspoon rice
Oil
6 Onions
1 bunch Chopped coriander leaves
1 bunch Chopped mint leaves
Half cup beaten yoghurt
5 to 6 tablespoon of pure ghee
5 to 6Lemon

Instructions

In a pressure cooker add minced mutton, 2 tablespoon of ginger garlic paste, cinnamon, cardamom, cloves,caraway seeds, turmeric powder,4 green chilies salt as per taste and water 1 glass approximately.
Mix well and wait for a whistle and check if the meat has become tender, cook on a low flame till it becomes tender without putting the lid on.
In a pressure cooker add all the Dals , daliya and rice add around three glasses of water, add salt and turmeric. Pressure cook it unless cooked.
In a blender blend the cooked mutton make it into a fine paste.
Similarly make a paste of the dal , daliya and rice. In the blender
In a big vessel deep fry 8 medium sized onions, till golden brown keep some for garnishing.
To the rest add ginger garlic paste, saute well
Add chopped fresh coriander leaves, mint leaves and slit green chilies. Mix well.
Add black peppercorns crushed and turmeric and mix well
Lower the flame, add yoghurt and whisk well,
Add dal and mutton paste mix well
Add little water and mutton stock and also pour desi ghee generously.
Mix well and cover it for 20 mins
Squeeze two lemons on it. Garnish it with browned onions, chopped coriander and mint leaves, lemon. Serve hot.

Similar Recipes