While browsing selected articles on slow cooking, I came across a famous quote by Yotam Ottolenghi: “The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.” This inspired me to think about how to prepare Haleem in an easy way.
Haleem, the most popular stew in the Middle East and the Indian subcontinent, traces its roots back to the 10th century. It can be described as a classic combination of meat and wheat. Today, it is especially favored as a bodybuilding food, known for its wholesome nutrients and high protein content, and is particularly popular during the holy month of Ramadan.
I have simplified this recipe to make it easy for anyone to cook. There are many varieties of this beloved dish, including Hyderabadi, Kolkata, Pakistani, Bangladeshi, and authentic Arabic styles. My goal is to present a straightforward recipe so you can enjoy a range of flavours at home without the hassle.
Forget about slow-cooking Haleem for hours on end; this delicious pot of Haleem can be ready in just 1.5 hours, yielding equally delectable, delicious, and aromatic results. Give it a try and experience the flavours of the Middle East from the comfort of your home!
Prep Time – 45 mins
Cook Time – 45 mins
Total time – 90 mins
Serves – 4
Ingredients :
Wheat – 100 gm
Mutton ( boneless ) – 120 gm
Green Chillies – 3 to 4 pcs
Ginger – 1 small piece
Garlic – 3 flakes
Lemon – 1
Salt – to taste
Fat or Ghee – 40 gm
Garam Masala – 1 tbsp
Onions – 30 gm
Coriander leaves – for garnish
Turmeric – a pinch
Mint leaves – for garnish ( optional )
Method :
1 ) De-bran the wheat, wash and cook it till very soft and mash it well.
2 ) Cook Mutton with a little salt till tender. Mince and grind to a fine paste.
3 ) Grind ginger, garlic and green chillies to a fine paste. Heat fat, add finely sliced onions, fry till brown. Add the spices and ground mutton and fry for another 5 mins approximately.
4 ) Add mashed wheat and salt, and cook on slow flame till it leaves the sides. Now add lime juice.
5 ) Garnish with deep-fried finely sliced onions ( for better results, fry 1/2 cup sliced onion separately in fat ). Serve hot with Naan or Roti.
N.B: you can pressure cook the Mutton instead of boiling it to save time.
