Mutton Haleem Recipe

Haleem is one of the most beloved dishes amongst the meat eaters. This one is specially made during the month of Ramadan. It is a one pot recipe which is full of protein, carbs and fats. This is the reason it is really popular during the month of Ramadan when people are fasting for the whole day and they can get enough energy for the entire day just by eating this. The recipe takes a few hours to prepare but the end result is totally worth all the hard work.

So without any further due let’s get started with the recipe.

Also Read: Chicken Korma Recipe

Ingredients:

• Ghee- ½ cup
• Cinnamon- 1-inch stick
• Clove- 4
• Green cardamom- 3
• Bay leaves- 2
• Khus- few strings
• Onion- 120 gm (sliced)
• Ginger garlic paste- 1 tbsp.
• Lapsi (soaked daliya)- 30gm
• Mutton leg (boneless)- 150 gm (cubed)
• Black pepper- as per taste
• Curd- 1 ½ curd
• Coriander seeds- 2 tsp.
• Javitri elaichi powder- ½ tsp.
• Yellow chilli powder- 2 tsp.
• Rose water- 2-3 ml
• Cashew powder- 20 gm
• Mint leaves- a handful
• Mutton stock- 2 cups
• Saffron- a generous pinch soaked in warm milk
• Salt- as per taste
• Coriander leaves- a handful

Procedure:

1.  In a handi or a heavy bottomed pan/pot, heat the ghee. Add the chopped onions to the ghee and cook until light brown. Now add the ginger garlic paste and cook until the raw aroma fades away.
2.  Take out some of the fried onion for garnishing and to the rest of the onions add the boneless mutton leg cubes. Cook the mutton in the hot ghee for a minute. Now add the lapsi and mix again.
3.  Add the stock and stir. Now make a small parcel by tying the cinnamon stick, coriander seeds, bay leaves, green cardamom, cloves and khus in a muslin cloth. Put the parcel in the stock. Cover the handi with a lid and let it simmer on a medium flame until the mutton is cooked and tender.
4.  Add the curd, black pepper, javitri elaichi powder, yellow chilli powder, rose water, cashew powder, saffron water and salt. Let the mutton cook further until you have achieved a paste like consistency. Make sure to stir the Haleem often as it may burn.
5.  Once you have achieved the right consistency, turn off the flame.
6.  Serve the Haleem piping hot with lots of ghee, fried onion and chopped mint and coriander leaves.

Image Source: whatshot