By Yash Lakhan
May 24, 2024
Haleem is a popular stew in many regions, such as Central Asia, the Indian subcontinent, and the Middle East. It is a traditional meal that is slow-cooked for hours. Here's a recipe that you can try at home:
500g boneless mutton or chicken 1 cup of wheat 1/2 cup mixed lentils 2 large onions 2 tablespoons of ginger-garlic paste 4-5 green chillies 1 cup yoghurt Spices: garam masala, cumin seeds, cloves, cardamoms, cinnamon sticks, turmeric powder, salt Ghee or oil Fresh coriander leaves, fried onions, and lemon wedges (for garnish)
Soak a cup of wheat and half a cup of mixed lentils for a minimum of half an hour and drain.
Simmer the drained grains and lentils until they are tender. Lightly mash and lay aside.
Boneless mutton or chicken should be cooked till soft with spices in a separate saucepan.
Combine the meat with the cooked lentils and grains. For a smooth consistency, blend or mash. Cook, stirring periodically, over low heat for 4–6 hours.
Add some fried onions and fresh coriander as garnishes, along with lemon slices.