Mutton Haleem Recipe

Name: Mutton Haleem Recipe
Yield: 1
Cuisine: Mughlai

Recipe By Slurrp

Haleem is a kind of stew made with mutton. It is mainly eaten at Iftar during the Holy month of Ramadan because it keeps those who are fasting satiated for a long time. Earlier called Harees, the first recipe for Haleem is mentioned in a 10th century text. Haleem was originally an Arabic dish and was brought to Hyderabad via Iran and Afghanistan during the reign of the Mughals. A blend of local spices and ingredients made it different from the original and it came to be known as Hyderabadi haleem.

Pure ghee is used when making haleem. The dish is rich in protein due to the presence of lentils and also in carbohydrates. It is excellent for replenishing energy and also helps in building muscle. Traditionally prepared in brick ovens, haleem is slow cooked for hours and that gives the dish its tenderness. Besides Ramadan, haleem is also eaten as street food and more recently, fine dining restaurants have added it to their menus.

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Ingredients For Mutton Haleem Recipe

150 gram Wheat
50 gram Barley
10 gram Moong dal
10 gram Masoor dal
10 gram Chholar dal
10 gram Toor dal
10 gram Urad dal
10 gram Rice
500 gram Paya
100 gram Onions
As required Water
20 gram Sliced onions
6 gram Garlic
4 piece Bay leaves
1 teaspoon Shahi garam masala
10 gram Salt
1 kilogram Mutton
Cubeb
5 gram Cumin powder
5 gram Coriander powder
5 gram Turmeric powder
3 gram Red chili powder
20 gram Mustard oil
Ginger garlic paste
50 gram Birista
Green chilies

Directions : Mutton Haleem Recipe

Cooking Directions

STEP 1.In a vessel, add paya, onion and water and heat it for 3 hours.

STEP 1.Strain the water.

STEP 2.In the pressure cooker, add the pulses, wheat and rice.

STEP 3.Add chopped onion, garlic, shahi garam masala, bay leaves and salt.

STEP 4.Add the prepared stock water and cook for 1 hour on a low flame.

STEP 5.Heat oil in a pan.

STEP 6.Fry the mutton well and set aside.

STEP 7.Add cumin powder 5g coriander powder, 5g turmeric powder and 5g red chilli powder.

STEP 8.Mix well and fry for 1 minute.

STEP 9.Add ginger garlic paste and fry for 3 minutes.

STEP 10.Add the fried mutton and mix well.

STEP 11.Add 2 tsp shahi garam masala and ½ tsp kabab chini powder.

STEP 12.Add salt and mix well.

STEP 13.Cover and cook for 10 minutes.

STEP 14.Add green chillies and mix well.

STEP 15.Add the mutton to the stock prepared with pulses.

STEP 16.Add 4 cups of hot water.

STEP 17.Pressure cook until the mutton becomes soft.

STEP 18.Take the mutton out to chop it into smaller pieces.

STEP 19.Add the small pieces back in and cook for 15 minutes.

STEP 20.Garnish with chopped ginger and coriander leaves after frying in ghee.

Storage And Serving Method

STEP 1.Serve with roti.

Nutrition
value

3615

calories per serving

220 g Fat201 g Protein194 g Carbs25 g FiberOther

Current Totals

220 g Fat
201 g Protein
194 g Carbs
25 g Fiber

MacroNutrients

Carbs
194 g
Protein
201 g
Fiber
25 g

Fats

Fat
220 g

Vitamins & Minerals

Calcium
439 mg
Iron
29 mg
Vitamin A
821 mcg
Vitamin B1
2 mg
Vitamin B2
2 mg
Vitamin B3
61 mg
Vitamin B6
2 mg
Vitamin B9
151 mcg
Vitamin B12
25 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
427 mg
Manganese
4 mg
Phosphorus
2107 mg
Selenium
23 mcg
Zinc
44 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.