Ingredients

• 150 g - lamb
• 25 g - red lentil
• 25 g - broken wheat
• 25 g - channa dal
• 25 g - urad dal, washed
• 25 g - arhar dal
• 30 g - ginger garlic paste ( 6 tsp )
• 2 tsp - red chilli powder
• 50 ml - pure ghee ( or 1 tbsp - oil )
• 5 g - turmeric powder
• 30 ml - curd
• 10 g - green cardamom
• 50 g - onion
• 15 g - almond
• 15 g - chironji ( optional )
• 15 g - khus khus ( poppy seeds )
• 15 g - green chilli
• 1 tbsp - cooking oil ( In a pan, heat oil and fry 2 sliced onions until brown color )
• 5 g - salt ( or to taste )

How to Make Homemade Hyderabadi Haleem

• Wash lentils. Add turmeric powder, ginger garlic paste ( 2 tsp ) and boil until soft ( 1 cup lentils + 3 cups water and pressure cooking time 30 minutes ).
• Wash broken wheat and soak for 45 minutes. Cook along with lentils.
• Roast almonds, chironji, khus khus and grind to a smooth paste. Add to lentils.
• Saute meat with oil, ginger garlic paste ( 2 tsp ), red chilli powder and curd.
• Cook, till it is tender. Cool and shred into thin threads.
• In a wide pan, heat ghee or oil. Add sliced onions and saute till brown.
• Add ginger garlic paste ( 2 tsp ) and cook further.
• Add lentil paste, shredded lamb and cook it on slow flame for 30 minutes, till the oil floats on top.
• Add ginger juliennes, browned onion and slit green chillies as garnish. Serve hot with any Indian bread of your choice.
• Recipe Courtesy: Niya's World