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