Haleem

Ingredients:

Wheat grains 1/2 kg (crushed and soakedin water for 1 1/2 hour)
Mutton or beef 1 1/2 kg
Gram lentils 1 cup (soaked and boiled)
Onions 3 (medium size, thinly sliced)
Ginger and garlic paste 2 tbsp
Garam masala 1 tsp (ground)
Red chilli powder 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder 1 tsp
Salt to taste
Ghee 1 1/2 cups
Soda 1 pinch

Seasoning & Garnish:

Fresh mintleaves 1 bunch (finely chopped)
Fresh coriander 1 bunch (finely chopped)
Green chilli (finely chopped)
White cumin 1 tsp (roasted and ground)
Garam masala 1 tsp (ground)
Ginger 2 (medium size pieces, finely chopped)
Onion 1 (large sized, thinly sliced)
Lemons 4 (cut into quarters)
Ghee 2 cups

Method:

Heat Ghee in a pan. Put meat in the pan,
add garlic, garam masala, red chilli powder,
coriander powder, turmeric and salt. Cook on
medium heat. In a separate pan boil wheat
grains with lots of water, add salt. When the
grains become tender and mushy add pinch
of soda in it and cook further for 15-20
minutes.

Now mix the wheat grains with the meat and
mix well. Stir continuously so that both are
mixed properly. Now grind the lintils in a
food processor. Make it into a thick paste by
adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat
mixture and stir to mix well. Place the pan on
a heavy griddle (tava) on low heat and cook
for 30-40 minutes. Fry the slices onion in
ghee and drain on absorbent paper.

When the Haleem is cooked, sprinkle fried
onions, garam masala, fresh mint and
coriander leaves. Also garnish with cumin
and ginger. Keep a little of the seasoning
seperate and serve with Haleem.