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| Ingredients |
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| Boneless mutton, 1/2 inch cubes |
500 grams |
| Broken wheat |
1/2 cup |
| Split black gram skinless (dhuli urad dal) |
1 tablespoon |
| Split Bengal gram (chana dal) |
1 tablespoon |
| Split green gram skinless (dhuli moong dal) |
1 tablespoon |
| Yogurt |
1 cup |
| Salt |
to taste |
| Oil |
to deep fry |
| Onions, sliced thinly |
4 large |
| Green chilli paste |
1 tablespoon |
| Ginger paste |
1 1/2 teaspoons |
| Garlic paste |
1 1/2 teaspoons |
| Caraway seeds (shahi jeera) |
1 teaspoon |
| Black peppercorns |
10-12 |
| Turmeric powder |
1/2 teaspoon |
| Mutton stock |
6 cups |
| Fresh mint leaves, chopped |
1 tablespoon |
| Garam masala powder |
1 teaspoon |
| Pure ghee |
1/4 cup |
| Milk |
1/2 cup |
| Fresh mint leaves |
a few sprigs |
| Lemon, cut into wedges |
2 |
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Method |
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Soak broken wheat for three to four hours in two cups of water. Soak urad dal, chana dal and moong dal in one cup of water.
Marinate mutton with yogurt and salt for one hour preferably in the refrigerator.
Heat sufficient oil in a kadai and deep-fry onions till golden. Drain and place on an absorbent paper and set aside.
Take soaked broken wheat, urad dal, chana dal, moong dal in a pressure cooker. Add marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, black peppercorns and turmeric powder. Add mutton stock and mix. Adjust salt, add mint leaves, garam masala powder and half of the fried onions. Cover and cook for six whistles.
Open the cooker. Remove mutton pieces. Blend the remaining mixture. Put the mutton back into it.
Heat ghee in a deep pan. Pour the haleem into it and bring to a boil. Lower heat and simmer for ten minutes. Adjust seasoning. Adjust consistency by adding milk as required.
Serve garnished with the remaining fried onions, mint sprigs and lemon wedges.
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