Hyderabadi Mutton Haleem

History

Haleem Originally considered to be an Arabic dish, made of Meat, wheat flour, spices and ghee, it is said to have come to Hyderabad during the Mughal period via Iran and Afghanistan renamed an integral part of Hyderabad due to the Nizam rule.  Over a period of time local influence brought in modifications and changes in the original recipe and made Hyderabadi haleem distinct from other types of Haleem available today.

Hyderabadi Mutton Haleem

Ingredients

• 1kg Mutton-boneless, cubed
• 1kg Cracked wheat-soaked in water for one hour and drained
• 1½ cup Yogurt
• 1 tbsp Ginger-garlic paste
• 1¼ cup Onions-chopped fine
• 1 tsp Green chilli paste
• 2 tsp Green coriander paste
• 1/4 cup Lemon juice
• 3-4 Black cardamoms-seeds
• 1/2 tsp Cinnamon-broken and powdered
• 1 tsp Chilli powder
• 1/2 cup Oil
• 2 tsp Salt
• Green chillies and mint leaves for garnish

Method

• First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat.
• Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric
• Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside.
• Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
• of water until its cooked completely and the water is almost absorbed by the wheat.
• Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.
• Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
• Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top.
• Add 3 cups of water and bring it to a boil.
• Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed.
• Let it simmer for atleast 1/2 hour...keep stirring in between.