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Name: Haleem
Total time: 5 h
Yield: Serves 6
Cuisine: Hyderabad, India
Ingredients: 750 g bone-in goat meat; 200 g broken wheat; 40 g chana dal; 30 g masoor dal; 30 g moong dal; 20 g urad dal; 3 onions; 30 g ginger; 8 cloves garlic; 80 g ghee; 1 tbsp red chili powder; 1 tsp garam masala; 2 tsp salt; a handful fresh mint

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Hyderabad, India5 hServes 6cooked before

Haleem

حلیم · Haleem

Ingredients14

bone-in goat meat750 g
broken wheat200 g
chana dal40 g
masoor dal30 g
moong dal30 g
urad dal20 g
onions3
ginger30 g
garlic8 cloves
ghee80 g
red chili powder1 tbsp
garam masala1 tsp
salt2 tsp
fresh minta handful

meatgrainvegetablespice & saucedairy & egg

Method

Soak the broken wheat and all dals together in water for at least 2 hours.
Cook the goat meat with half the sliced onion, ginger, garlic, salt, and chili powder in water until the meat is very tender and falling off the bone.
Boil the soaked wheat and dals until completely soft, then mash them to a coarse paste.
Shred the cooked meat, discarding bones, and return it to the cooking liquid.
Combine the mashed grains with the meat and simmer, stirring often, until the mixture is thick, smooth, and cohesive.
Fry the remaining onion in ghee until deep golden, then stir most of it into the haleem with garam masala.
Cook a few minutes more, then serve hot topped with the reserved fried onion and torn mint.