Haleem

By Executive Chef Nitin Mathur

• Heat ghee in a lagan (brass vessel), add black pepper, cinnamon sticks, green cardamom, bay leaves, shahi jeera and sauté till it crackles,
• Add whole green chilies, ginger garlic paste, sauté for 5mins, add boneless mutton sauté for 10min
• Add salt, turmeric powder sauté till the mutton leaves water, then add water allow to cook for 3hrs on a very slow flame.
• Soak the broken wheat and the Oats for an hour
• Once the mutton is 50% cooked add soaked wheat and cook on slow flame continuously stirring the meat, till it becomes glutinous.
• Then add brown onions, fresh chopped coriander and mint leaves, and saffron cook for 10-15min.
• Garnish with ghee, saffron, brown onion, chopped coriander, mint and lemon juice