Mutton Haleem

Mutton Haleem

boneless mutton
broken wheat
chana dal
rice
oil
ghee
chilli powde
haldi powde
green chillies
ginger-garlic paste
black pepper powde
kash ki jhad
paan ki jhad
lemon
cardamom
garam masala
chironji
onions
curd
mint leaves
salt
600 gms
300 gms
50 gms
50 gms
300 ml
300 ml
50 gms
50 gms
30 gms
30 gms
10 gms
30 gms
30 gms
3
50 gms
50 gms
50 gms
200 gms
100 gms
50 gms
to taste


Instructions

1. Wash and clean the mutton. Add the roots of kash ki jhad and paan ki jhad and allow them to boil till the mutton is cooked until soft, for 20 to 25 minutes. Soak the broken wheat, chana dal, and rice for 30 to 40 minutes. Drain the water and make a fine paste of it.

2. In a heavy-bottom pan, fry the sliced onions in oil till they turn golden-brown. Add the ginger-garlic paste, curd, turmeric, black pepper powder, chilli powder, salt, green chillies, and the wheat-dal-rice paste to it and sauté.

3. Add the minced mutton and cook it evenly till it forms a uniform mixture. Finish it with lemon juice, chironji, cardamom powder, garam masala, and ghee. Serve it hot, garnished with brown onions, mint leaves, and lemon wedges.