Iftar special recipe: Haleem with Lemon Grass
Mutton curry cut pieces--500 grams
Broken Wheat or Dalia--1/2 cup
Split Bengal gram -channa dal--1 tablespoon
Split black gram skinless (dhuli urad dal)--1 tablespoon
Split green gram skinless (dhuli moong dal)--1 tablespoon
Lemon Grass paste--2 table spoon
Salt to taste
Whole Green chili--5 nos
Ginger-garlic paste--1 tablespoon
Caraway seeds (Shahi jeera)--1 teaspoon
Black peppercorns--8 nos
Deep fried onions--1 cup
Garam masala powder--1 teaspoon
Mutton stock--6 cups
Fresh mint leaves--10-12 + 1 sprigs
Fresh coriander leaves--2 tablespoons
Pure ghee--1/4 cup
Lemon wedges for garnishing
Soak the broken wheat in 2 cups of water for 3-4 hours. Soak all the dals separately in 2 cups of water for 3-4 hours. Drain the broken wheat and the dals.
Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour. Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes. Add a little water if required. Add the marinated mutton and mix well. Add green chili paste, lemon grass paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.
Add coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and mash it to a fine paste with a wooden muddler.
Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking. Stir well and add ghee and mix.
Add the cooked mutton cubes and remaining fried onions and mix well. Serve hot garnished with fried onions and lemon wedges and a mint sprig.
(The recipe has been shared by Barbeque Nation)