Reader recipe: Rich mutton stew
Called Haleem in India, this is originally an Arabic dish, brought to India centuries ago by the Mughal emperors. This is a traditional and royal dish prepared during Ramadan or Eid festival. Delicious and nutritious, haleem is cooked the whole day and ready to be served at sunset when the fast is broken.
|1½ kgs||Butterflied boneless leg of lamb, chopped into pieces|
|150 g||Mung dhal|
|50 g||Brown lentils|
|100 g||Bulghur wheat|
|4 pieces||Bay leaves, Indian Bay leaf|
|10 g||Green chillies, paste|
|10 g||Turmeric powder|
|10 g||Green cardamom|
|50 g||Garlic paste|
|50 g||Ginger paste|
|150 g||Onions, fried till golden brown|
|3½ Ltr||Stock, Lamb stock|
|¼ tsp||Jaggery, grated|
- Wash and soak all the lentils and bulger wheat together for 2 hours. Take a heavy bottom deep pan and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the color turns brown.Turn down the heat to low.Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done(about 1 and a half hours) and then add fried onions.
- Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt and jaggery at this stage. Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.Stir the Haleem in between and cook for about 2 hours or till it's all fully cooked. You can serve this like a stew in winters just on its own.Or serve with any bread of your choice.