mutton haleem

Lamb cut: Cook’s choice

Click here for the downloadable recipe.


INGREDIENTS

1 cup pea dhal

2 cups oil dhal

1 cup chana dhal

1 kg mutton pieces

1 sliced onion

4 cardamom pods

1 cinnamon stick

4 peppercorns whole

salt to taste

2 heaped tsps ginger garlic

1 heaped tsp red chilli powder

1 tsp turmeric

1 tsp coriander/cumin mix (dhana jeeru)

1/2 tsp garam masala

1 tsp ground green chillies

1/2 cup oats (boiled and liquidised)

Ghee

METHOD

Step 1

  1. Soak the 3 dhals overnight. Wash and boil together in a pot. Heat ghee in a pot.

  2. Add in onion and braise till golden brown in colour. Add cardamom, cinnamon stick and peppercorns.

  3. Add in mutton, salt and ginger and garlic. Allow to cook till done. Add in chilli powder, turmeric and dhana jeeru.

  4. Add in green chillies.

Step 2

  1. Braise till aroma escapes (do not burn). Add in dhals and oats (liquidised).

  2. Allow everything to boil on low until cooked till soft and flavours come together.

  3. Sprinkle 1/2 tsp garam masala from the top

  4. Garnish with dhania and enjoy with freshly made naan

THE STORY:

A simple winter recipe, perfect for anyone looking for a winter warmer. Warming, hearty and soothing, this recipe is well loved by everyone and is especially synonymous with Ramadhaan. A soup-based gravy that is best served with naan rolls and lemon wedges for a tangy twist.