|Recipe: Haleem (Meat, Pulses and Grains Curry)|
1kg Meat (Mutton, Chicken or Beef, preferably boneless)
300g Cooking Oil/Ghee
50g Chana Dal
30g Moong Lentils
30g Masoor Lentils
30g Mash Lentils
250g Onion - finely sliced
1 sachet Laziza Haleem Masala
Green Coriander, Mint, Ginger and Lemon - to your taste.
• Wash wheat & pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
• In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
• Now transfer the meat masala to the wheat/pulses pan, mix well and and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back in.
• Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.