Ingredients
- 1/2 tsp lamb boneless
- 150 gm mung bean washed
- 50 gm chana dal
- 100 gm broken wheat
- 500 ml desi ghee
- 10 cloves
- 4 bay leaves
- 1 gm saffron
- 30 gm green chilli paste
- 10 gm turmeric powder
- 6 gm mace
- 10 gm green cardamom
- 50 gm garlic paste
- 50 gm ginger grated
- 150 gm fried onions
- 3-4 liters lamb stock
- salt to taste
Instructions
- Wash and soak all the lentils and broken wheat together for 2 hours.
- Take a heavy-bottomed pot (handi) and heat desi ghee. Add cloves, bay leaves, and green cardamom to temper the ghee. Let the spices crackle.
- Add grated ginger and garlic paste to the pot. Cook until the colour turns brown.
- Add the lamb along with saffron, green chilli paste, turmeric powder, and cook until it is half done. Then add fried onions.
- Drain the water from the lentils and add them to the pot, along with the lamb stock. Add salt at this stage.
- Let it cook until the lamb becomes tender and mixes with the lentils, creating a thick consistency.
- Check for seasoning and adjust as per taste.
- Serve the Haleem hot.
Notes
Haleem is traditionally slow-cooked for several hours to develop a rich and thick texture. The cooking time may vary depending on the heat and the tenderness of the lamb.
Nutrition
Serving: 4g | Calories: 5404kcal | Carbohydrates: 215g | Protein: 95g | Fat: 468g | Saturated Fat: 270g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 112g | Trans Fat: 0.01g | Cholesterol: 976mg | Sodium: 5587mg | Potassium: 1961mg | Fiber: 39g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 48mg | Calcium: 341mg | Iron: 18mg
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