Mutton Haleem Degi Style
Directions
- 1In a pressure cooker, add all soaked lentils and grains (daal moong, daal masoor, daal maash, whole wheat, barley, channa daal, rice).
- 2Add 1.5 liters of water and cook on pressure for 15-20 minutes.
- 3After cooking, blend until smooth.
- 4In another cooker, add oil and sliced onions, fry until brown.
- 5Add mutton and cook for 3-4 minutes.
- 6Add all the spices (cumin, pepper corns, cloves, kabab cheeni, cardamoms, cinnamon, chili powder, coriander powder, salt, turmeric).
- 7Cook for 2 minutes, then add yogurt and cook for 10-12 minutes.
- 8Add 1.5 liters of water and cook on pressure for 25-30 minutes.
- 9Once the pressure is released, separate and de-bone the meat.
- 10In a big pan, add the blended lentil mixture.
- 11Add the cooked meat and its masala in intervals, mixing well with a heavy wooden spoon.
- 12Add fried onions and fried onion oil in intervals, mixing well.
- 13Add black pepper and garam masala, mix well for 3-4 minutes.
- 14Serve with green chilies, lemon wedges, and fried onions.
Ingredients
- 200 g Daal Moong
- 200 g Daal Masoor
- 200 g Daal Maash
- 150 g Whole wheat
- 150 g Barley
- 200 g Channa Daal
- 200 g Rice
- 1.5 liter Water
- 300 ml Oil
- 250 g Onions
- 1.5 kg Mutton
- 1 tsp Cumin
- 1 tsp Black pepper corns
- 10 Cloves
- 0.5 tsp Kabab Cheeni
- 3 Black cardamom
- 2 Cinnamon sticks
- 8 Green cardamom
- 2 tbsp Red chili powder
- 1.5 tbsp Coriander powder
- 1.5 tbsp Salt
- 1 tsp Turmeric powder
- 250 g Yogurt
- 1.5 liter Water
- 3 Fried onions (Barista)
- 1 cup Fried onion oil
- 1 tbsp Black pepper
- 0.5 tbsp Garam Masala
Equipment
Pressure cookerBlenderWooden spoon
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