About Haleem Recipe | Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia. However normal as it seems to be in India, especially in the city Hyderabad, it is amazing to realize that Haleem really has Persian roots. It is eaten in a lot of different pieces of the world but most normally by Muslims, particularly in the holy month of Ramadan, for the Iftar while breaking their quick.
Elements of Haleem Recipe | Haleem: With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.
How to Make Haleem
1. Wash and soak every one of the lentils and broken wheat together for 2 hours.
2. Take a heavy bottom handi and add ghee to temper it with entire flavors – cloves, bay leaf and green cardamom. At the point when the spices begin crackling, add the ground ginger and garlic paste till the colour turns brown.
3. Add the lamb alongside every one of the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
4. Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
5. Allow it to cook until lamb gets tender and mixes with the lentils and turns out to be thick in consistency.
6. Check for the flavoring and serve with the choice of breads
You can pair Haleem with breads like Baqarkhani or you can have it alone as it is a whole meal in itself.
For more information click here Haleem masala.