Haleem
Haleem is a traditional Arabic dish. It's a popular stew that includes meat (typically beef or mutton), lentils, barley, and spices. Haleem is a snack sold on street stalls and in bazaars (markets), and its preparation is a lengthy and difficult procedure. Mint, lemon juice, coriander leaves, fried onions, ginger root, and green chilies can all be added to the dish. Haleem is a high-calorie dish that contains protein, fiber, and carbohydrates from a variety of grains and pulses. This could explain why the meal is so popular during Ramadan for breaking the fast.
Ingredients
- 1/2 tsp lamb (boneless)
- 150 gms moong dal (washed)
- 50 gms dal chana
- 100 gms wheat (broken)
- 500 ml desi ghee
- 10 Cloves
- 4 Bay leaves
- 1 gms saffron
- 30 gms green chilly paste
- 10 gms turmeric powder
- 6 gms mace
- 10 gms green cardamom
- 50 gms garlic paste
- 50 gms ginger, grated
- 150 gms onion, fried
- 3-4 litre lamb stock
Instructions
- Wash and soak all the lentils and broken wheat together for 2 hours.
- Take a heavy bottom 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 till the colour turns brown.
- Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
- Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
- Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
- Check for the seasoning and serve with the choice of breads
