Mutton Haleem Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and add the mutton pieces. Cook until browned on all sides.
• STEP 2.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
• STEP 3.Add water and bring to a boil. Reduce heat, cover the pot, and simmer for 1-2 hours, or until the mutton is tender.
• STEP 4.In a separate pot, cook the lentils and wheat with water until they are soft and mushy.
• STEP 5.Once the mutton is cooked, remove it from the pot and shred it using a fork or your hands.
• STEP 6.Add the shredded mutton, lentils, and wheat to the pot with the mutton broth. Mix well.
• STEP 7.Using an immersion blender, blend the mixture until it reaches a thick and creamy consistency.
• STEP 8.Add garam masala and cook for another 10-15 minutes, stirring occasionally.
• STEP 9.Serve the Mutton Haleem hot, garnished with fried onions, fresh herbs, and a squeeze of lemon juice.

Cooking Tips

• You can use boneless or bone-in mutton for this recipe. If using bone-in mutton, cook for a longer time to ensure it becomes tender.
• For a smoother texture, you can blend the lentils and wheat separately before adding them to the mutton broth.
• You can adjust the spiciness of the dish by adding more or less red chili powder.

Storage and Serving

• Leftover Mutton Haleem can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a little water to the haleem and heat on the stovetop or in the microwave until heated through.
• Serve the Mutton Haleem hot, garnished with fried onions, fresh herbs, and a squeeze of lemon juice.