Haleem
2017-04-08- Cuisine: Indian
- Course: Main Course, Non-Veg
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- Servings : 4
- Prep Time : 15m
- Cook Time : 4:00 h
- Ready In : 4:15 h
Haleem
Haleem is a popular dish made with ground meat especially to celebrate the festival of Ramzan.
Ingredients
- 1/2 Cup of Ghee
- 1 Cinnamon Stick
- 4 Clove
- 3 Green Cardamom
- 2 Bay Leaves
- 1/2 Gm of Rose Petals
- Few Strings of Khus Ki Jhad
- 120 Gm of Onion
- 1 Tbsp of Ginger & Garlic Paste
- 30 Gm of Lapsi ( Daliya ) Soaked ( Raw)
- 150 Gm of Mutton Leg ( Boneless )
- Black Pepper Pd to Taste
- 1 1/2 Cups of Curd
- 2 Tsp of Coriander Whole
- 1/2 Tsp of Javitri Elaichi Pd
- 2 Tsp of Yellow Chilli Pd
- 2-3 Ml of Rose Water
- 20 Gm of Cashew Nut
- 1/2 Bunch of Mint Leaves
- 1 gm of Saffron Water in 30 ml of Warm Milk
- 2 Cups of Stock
- Salt to Taste
- 1/2 Bunch Fresh Coriander Leaves
Method
Step 1
In a handi pour ghee, add slice onion and sauté till translucent and add ginger garlic paste.
Step 2
Fry half a cup of onions & keep aside( for garnish)
Step 3
Now add mutton leg boneless cut into 1/2 cm cubes and sauté for a minute or 2. And then add lapsi (soaked in water).
Step 4
Pour in 2 cups stock, make a bouquet garni with cinnamon stick, rose petal, coriander seed, cloves, green cardamom, bay leave, khus ki jhad and put it in the handi and cover with a lid and cook on a medium flame till mutton becomes tender.
Step 5
Add curd, yellow chilli, black pepper, cashew nut paste , rose water ,saffron water, salt to taste and cook till mutton is cooked.
Step 6
Serve hot with chopped mint leaves, coriander chop, cashew nut fry, onion fry & dollop of ghee.
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