Updated: Apr 22, 2022
Eid Mubarak everyone!!
Yield: 6 Servings
2 lbs Lamb
1 cup Cracked Wheat
1/2 cup Red moong dal
1/2 cup Yellow moong dal
1/2 cup Chana dal
2 tbsp Cloves
4 1" Cinnamon Stick
2 tsp Ginger Garlic paste
2 tbsp Red Chili powder
1 tsp Black pepper powder
1/2 tsp Garam masala powder
Salt as needed
1/4 cup Lemon juice
2 tbsp Ghee
2 tbsp Cooking Oil
1/4 cup Chopped Mint leaves
1/4 cup Chopped Coriander leaves
1/2 cup Fried onions
1/4 cup Fried cashews
In a medium bowl, combine cracked wheat, chana dal, yellow moong dal and red moong dal. Rinse a few times and soak them in water overnight.
Heat oil in a pressure cooker, add cloves, cinnamon stick and ginger garlic paste. Fry for a minute.
Now add the lamb along with red chili powder, salt and garam masala powder. Cook for 5 minutes.
Add two cups of water, mix well and close the lid. Pressure cook for at least 8-10 whistles.
Once the pressure is released, let the lamb cool down, remove the bones, shred the meat and keep the lamb stock aside.
Take another pressure cooker, add soaked dal, cloves, cinnamon stick, salt to taste, along with 3 glasses of water and pressure cook until the dal turns soft.
In a blender, add the cooked dals and blend into a fine paste. Keep it aside.
Take a heavy bottomed cooking pot, add the dal paste along with shredded lamb. Mix well.
Add the lamb stock, black pepper powder, ghee, lemon juice and salt if required. Mix well.
Cook on medium flame by mashing it continuously using a masher for at least 30 minutes. You can add little water if the mixture turns thick.
Adjust the seasoning at this point, give it a good mix and switch off the flame. haleem is ready to serve.
Serve haleem in bowls, in each bowl garnish with fried onions, mint leaves, coriander leaves, cashew nuts and lemon wedges.