This is another pending recipe from my drafts:)
Haleem is a dish served mainly during Ramadan at iftaar time. It is a one pot dish, packed with proteins which is supposed to give you energy and help you keep going while fasting. It is pasty in texture, consists of meat, pounded wheat, lentils and aromatic herbs and spices. It is a laborious task if you want to make it in the traditional way and needs a lot of elbow grease. I chose to make it using a pressure cooker to cook the meat and wheat seperately and then use a good food processor to blend it to a fine paste and cook one more time and garnish before serving.
For the meat ..
Lamb meat- 1 lb (bone in, fat trimmed and washed)
Ginger-garlic paste-1 tsp
Salt- to taste
Red pepper powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1 tsp
Black pepper powder-1/2 tsp
Onions-2 large, thinly sliced
Cracked wheat-1/2 cup(soaked overnight)
Urad daal-1/2 cup(soaked overnight)
Chana daal-1/2 cup(soaked overnight)
Whole almonds-1/2 cup(soaked overnight)
Fresh cilantro leaves
Fresh mint leaves
1. Marinate the meat with the ingredients except the oil and onions for an hour in the refrigerator.
2. Heat oil in a pressure cooker and fry onions until they turn golden brown and remove half of them with a slotted spoon and st them aside.
3. Put the marinated meat in and pressure cook until done and set aside to cool.
4. When cooled, seperate the bones and discard them.
5.Use a food processor and blend the cooked meat to a fine paste and remove into a bowl and set aside.
6. Pressure cook the grains with all the ingredients listed under the grains until soft with milk and water and set aside to cool.
7. When cooled, blend them in a food processor until soft and add it to the ground meat paste.
8. Mix the grain and the meat paste well and put it into a wide mouthed pot and cook until it comes to a boil.
9. Test the tase and add any more seasonings if needed and turn off the stove and transfer to a serving bowl and garnish with fried onions, cilantro, mint leaves and cashews and enjoy!