August 06, 2013

Mutton Haleem

Mutton - 500 gm
Ginger garlic paste - 1 tbsp
Green chillies - 5-6 (ground)
Curd - 125 gm
Wheat Rawa - 175 gm
Mint leave - 1/4 cup (chopped)
Coriander leaves - 1/2 cup (chopped)
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder as per taste
Lemon juice - 2 tbsp
Shajeera - 1/2 tbsp
Cinnamon - stick
Cloves - 6
Cardamom - 3

For Garnishing:
Fried onions - 1/2 cup
Fried cashew nuts - 1/4 cup


  • Marinate mutton with salt, turmeric, chilli powder, green chilli paste, ginger and garlic paste, curd and 2 tbsp of oil.Keep aside for 1 hour.
  • Pressure cook mutton till soft and tender.
  • Open the lid and add mint, coriander leaves, whole garam masala ingredients and lemon juice.
  • Cook for another 5 minutes then separate mutton pieces from gravy. Cool and grind mutton coarsely and keep aside.
  • Pressure cook wheat rawa, urad dal, channa dal with sufficient water. Pressure cook for 5-6 whistles or till soft.Let it cool and grind to make paste.
  • Add all the ground mixtures to the gravy, add salt and masala as required.
  • Add sufficient water and cook till thick consistency reached.
  • Garnish with fried onions and cashew nuts.

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