Haleem is a rich mutton stew. With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.
150g washed moong dal
50g dal chana
100g broken wheat
500ml desi ghee
4 bay leaves
30g green chilly paste
10g turmeric powder
10g green cardamom
50g garlic paste
50g ginger grated
150g onion fried
3-4 litres lamb stock
Salt to taste
Wash and soak all the lentils and broken wheat together for two hours.
Take a heavy bottom pot 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 until 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 a choice of breads.