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Mutton Haleem Recipe

Recipe By Slurrp

Haleem is a kind of stew made with mutton. It is mainly eaten at Iftar during the Holy month of Ramadan because it keeps those who are fasting satiated for a long time. Earlier called Harees, the first recipe for Haleem is mentioned in a 10th century text. Haleem was originally an Arabic dish and was brought to Hyderabad via Iran and Afghanistan during the reign of the Mughals. A blend of local spices and ingredients made it different from the original and it came to be known as Hyderabadi haleem.  Pure ghee is used when making haleem. The dish is rich in protein due to the presence of lentils and also in carbohydrates. It is excellent for replenishing energy and also helps in building muscle. Traditionally prepared in brick ovens, haleem is slow cooked for hours and that gives the dish its tenderness. Besides Ramadan, haleem is also eaten as street food and more recently, fine dining restaurants have added it to their menus. 

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Mutton Haleem
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Ingredients for Mutton Haleem Recipe

  • 150 gram Wheat
  • 50 gram Barley
  • 10 gram Moong dal
  • 10 gram Masoor dal
  • 10 gram Chholar dal
  • 10 gram Toor dal
  • 10 gram Urad dal
  • 10 gram Rice
  • 500 gram Paya
  • 100 gram Onions
  • As required Water
  • 20 gram Sliced onions
  • 6 gram Garlic
  • 4 piece Bay leaves
  • 1 teaspoon Shahi garam masala
  • 10 gram Salt
  • 1 kilogram Mutton
  • As required Cubeb
  • 5 gram Cumin powder
  • 5 gram Coriander powder
  • 5 gram Turmeric powder
  • 3 gram Red chili powder
  • 20 gram Mustard oil
  • As required Ginger garlic paste
  • 50 gram Birista
  • As required Green chilies

Directions: Mutton Haleem Recipe

Cooking Directions

  • STEP 1.In a vessel, add paya, onion and water and heat it for 3 hours.
  • STEP 1.Strain the water.
  • STEP 2.In the pressure cooker, add the pulses, wheat and rice.
  • STEP 3.Add chopped onion, garlic, shahi garam masala, bay leaves and salt.
  • STEP 4.Add the prepared stock water and cook for 1 hour on a low flame.
  • STEP 5.Heat oil in a pan.
  • STEP 6.Fry the mutton well and set aside.
  • STEP 7.Add cumin powder 5g coriander powder, 5g turmeric powder and 5g red chilli powder.
  • STEP 8.Mix well and fry for 1 minute.
  • STEP 9.Add ginger garlic paste and fry for 3 minutes.
  • STEP 10.Add the fried mutton and mix well.
  • STEP 11.Add 2 tsp shahi garam masala and ½ tsp kabab chini powder.
  • STEP 12.Add salt and mix well.
  • STEP 13.Cover and cook for 10 minutes.
  • STEP 14.Add green chillies and mix well.
  • STEP 15.Add the mutton to the stock prepared with pulses.
  • STEP 16.Add 4 cups of hot water.
  • STEP 17.Pressure cook until the mutton becomes soft.
  • STEP 18.Take the mutton out to chop it into smaller pieces.
  • STEP 19.Add the small pieces back in and cook for 15 minutes.
  • STEP 20.Garnish with chopped ginger and coriander leaves after frying in ghee.

Storage And Serving Method

  • STEP 1.Serve with roti.
Nutrition
value
3615
calories per serving
220 g Fat201 g Protein194 g Carbs25 g FiberOther

Current Totals

  • Fat
    220g
  • Protein
    201g
  • Carbs
    194g
  • Fiber
    25g

MacroNutrients

  • Carbs
    194g
  • Protein
    201g
  • Fiber
    25g

Fats

  • Fat
    220g

Vitamins & Minerals

  • Calcium
    439mg
  • Iron
    29mg
  • Vitamin A
    821mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    2mg
  • Vitamin B3
    61mg
  • Vitamin B6
    2mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    25mcg
  • Vitamin C
    31mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    427mg
  • Manganese
    4mg
  • Phosphorus
    2107mg
  • Selenium
    23mcg
  • Zinc
    44mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp