Hyderabadi Haleem is a stew consisting of meat, lentils, spices, and wheat. The mixture is slow cooked creating a rich and creamy texture.
The below recipe has been designed for those who do not have a pressure cooker/ slow cooker and is using a pan of water, tin foil and saucepan lid as an alternative.
Ingredients:
2 kilograms Lamb (or Mutton)
2 tsp Khanum Garlic & Ginger paste
5 tbsp Urad Dal
1 tsp Khanum Red Chilli powder
450ml Yogurt
43g Cashews
1/2 tsp Peppercorns
6 tbsp Khanum Pure Butter Ghee
15g Fresh mint
3 tbsp Yellow Moong Dal
240g Broken Wheat (dalia)
5 tbsp Chana Dal
1/4 tsp Khanum Turmeric Powder
1 Medium onion
1 tsp Khanum Garam Masala Powder
1 inch Khanum Cinnamon Stick
16g Fresh Coriander
6 Green Chilies
3 tbsp Toor Daal
Lemon to garnish
Method:
- Wash and soak the broken wheat for 30 minutes.
- Dice the lamb into cubs and add to a pan of boiling water (approx. 230ml). Once the water has come to a boil, cover with tin foil and place the saucepan lid on top.
- Fry the onion until golden brown and set aside.
- Add to the pan with the lamb ½ tbsp of the Khanum Garlic and Ginger Paste, ½ tsp of salt, Khanum chilli powder, ½ of the Khanum Garam Masala Powder and a pinch of the Khanum turmeric powder. Leave to boil for 8-10 minutes with the foil and lid off. Stir and re- place the tin foil and lid back and cook for 15-20 mins. Once cooked remove from the pan and shred, keep aside for later.
- Boil the broken wheat in 3 pints of water with the urad, chana dal, toor dal and yellow moong daal with a tbsp of the Khanum Garlic & Ginger paste, remainder of Khanum Turmeric powder, 2-3 chillies and peppercorns. Continue to boil until the water is fully absorbed. Use a handheld blender and blend the mix for a few seconds,
- Heat a splash of oil in a large pan. Add the whole spices including the Khanum cinnamon stick, remaining chilies, half of the coriander and shredded lamb. Saute for 2-3 minutes. Add the yogurt and saute for a further 10-15 minutes. Add 1 pint of water and bring to the boil.
- Add the blended broken wheat mixture from step 5. Mix well while slowly adding the Khanum Pure butter ghee as you go. Let it simmer for half an hour on a low heat.
- Serve hot, garnishing with fried onions, mint leaves, cashew nuts, remainder of fresh coriander and lemon wedges.