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Gosht Haleem - By Chef Lallan Kumar
Haleem originated as an Arabic dish. Haleem is cooked on a low flame of firewood for up to 12 hours. In Arabic...
Haleem originated as an Arabic dish. Haleem is cooked on a low flame of firewood for up to 12 hours. In Arabic, another name for it is Harees.
Ingredients:
Mutton - 01 kg
Brown Wheat - 750 gm
Channa Dal - 100 gm
Urad Dal - 50 gm
Moond dal - 50 gm
Rice - 50 gm
Turmeric Powder - 20 gm
Red Chilli Powder - 30 gm
Coriander Powder - 50 gm
Ginger Garlic Paste - 50 gm
Ghee - 500 ml
Saffron - 01 pinch
Whole Spice:
Bay Leaf - 02 gm
Black Pepper - 10 gm
Cumin Seeds - 25 gm
Green Cardamom - 10 gm
Salt - To Taste
Mace - 02 gm
Cloves - 05 gm
Nutmeg - 02 gm
Directions:
1. Take a heavy-bottomed handi and add ghee to temper it with whole spices - cloves, bay leaf, and green cardamom. When the spices start crackling, add the grated ginger and garlic paste until the color turns brown.
2. Add the lamb along with all the powdered spices: saffron, green chili paste, turmeric powder, and cook until it is half done, then add fried onions.
3. Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
4. Let it cook until the lamb becomes tender and mixes with the lentils, creating a thick consistency.
5. Check for seasoning and serve with the choice of bread.
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