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Hyderabadi Haleem

By Executive Chef Shyam Longani

  • Wash and soak all the lentils and broken wheat together for 2-3 hours
  • Boil the broken wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric powder, 2-3 green chillies and peppercorns in 8-10 cups of water until it's completely cooked and the water is absorbed. Blend this mix for a few seconds
  • Take ghee in a heavy bottom vessel.Add whole spices - cinnamon, cloves, bay leaf and green cardamom
  • Add the grated ginger and garlic paste, stir till the colour turns brown
  • Add the lamb along with beaten curd
  • Add saffron, green chilli paste and turmeric powder.Cook until it is half done and add fried onions
  • Add lentils to the lamb mix along with lamb stock. Add salt as per taste
  • Cook the lamb and lentils, mix till soft and the consistency is thick
  • Garnish with fried onions and lemon wedges
  • Serve hot

 

Ingredients:

  • Lamb Leg (boneless) - 500 gm
  • Lamb Stock - 3 ltrs
  • Chana Dal - 50 gm
  • Moong Dal - 150 gm 
  • Broken Wheat - 100 gm
  • Desi Ghee - 200 ml
  • Peppercorns - 5 gms
  • Onion (fried) - 150 gm
  • Mint (chopped) - 20 gm
  • Curd - 200 gm
  • Cinnamon Sticks - 5 no
  • Cloves - 5 Gm
  • Bay Leaves – 2 no
  • Saffron - 1 gm
  • Green Chilli(paste) - 30 gm
  • Turmeric Powder - 2 tsp
  • Mace – 1 tsp
  • Green Cardamom - 10 gm
  • Garlic Paste - 50 gm
  • Ginger (grated) - 50 gm
  • Salt to Taste
  • Lemon Wedges for Garnishing