Ramzan Special: Mutton Haleem Recipe

With the holy month of Ramzan, the frenzy for some of the most mouthwatering delicacies has also begun. It's a treat to see the shops lined up selling some of the most craved for dishes during the time of Ramzan. The kebabs, biryanis, tikkas etc. do not any introduction. However there is one dish which we all love but hardly know anything about it.

Haleem is a rare delicacy which originated in Persia. It was carried over to India during the Mughal reign and since then this royal recipe has won many hearts. Haleem is traditionally prepared with mutton or beef. Just before the commencement of Ramzan, almost all major and minor restaurants begin their preparations for Haleem.

Traditionally, Haleem is prepared in two ways. In one variety, there is just wheat, barley and spices along with the meat. The second variety uses three to four varieties of lentils as well. It is covered and cooked on low flame overnight to get the perfect taste. In the morning, the mixture gets a thick, soupy texture and the aroma of the dish just cannot be put into words.
So, if you want to enjoy this delightful Ramzan recipe at home, then follow the guidelines given below and have a great Haleem time at home.

Serves: 4
Preparation time: 4 hours
Cooking time: 6-7 hours

Ingredients

• Mutton- 500gms (boneless)
• Dalia (broken wheat)- 1/2 cup
• Chana dal- 1tbsp
• Urad dal- 1tbsp
• Green moong dal- 1tbsp
• Yogurt- 1 cup
• Salt- as per taste
• Ginger garlic paste- 1tbsp
• Green chilli paste- 1tsp
• Shahi jeera (caraway seeds)- 1tsp
• Black peppercorns- 8
• Fried onion slices- 1 cup
• Garam masala powder- 1tsp
• Mutton stock- 6 cups
• Mint leaves- 1 bunch
• Coriander leaves- 2tbsp (chopped)
• Ghee- 1/4 cup
• Lemon wedges- for garnish

Procedure
1. Wash the mutton pieces properly with water.
2. Marinate the mutton with salt and yogurt and keep aside for half an hour.
3. Soak the dalia in water for 3-4 hours.
4. Soak all the dals separately in water for 3-4 hours.
5. After 3-4 hours, drain the excess water from the dalia and the dals.
6. Heat a deep non stick pan and add the dalia and dals to it.
7. Mix well and cook for a few minutes. Add a cup of water to it.
8. Add the marinated mutton and mix well. Cook for 5-6 minutes.
9. Add the green chilli paste, shahi jeera, black peppercorns, ginger-garlic paste, half a cup of fried onions, garam masala powder, mutton stock and mix well.
10. Now add the mint and coriander leaves to it. Cook for another 5-6 minutes.
11. Add the mutton stock, salt and mix well.
12. Cover the pan and cook on very low flame for about 4-5 hours.
13. After that, remove the lid and take out the mutton pieces in a bowl.
14. Now use a hand blender to blend the mixture while it is still cooking in the pan.
15. Then add the mutton pieces back to the pan and stir well.
16. Once done, switch off the flame.
17. Garnish the Haleem with the rest of the fried onions and lemon wedges.

Mutton Haleem is ready to be served. Enjoy this special recipe for Ramzan, irrespective of whether you are fasting or not. It is definitely worth a try.