Halim

CREDITS

@dash_of_delish

RECIPE

500g mutton with much bones3 cinnamon sticks Few cloves3 teaspoon cumin powder 3 teaspoon coriander powder Half teaspoon turmeric powder 1 tablsp garlic paste 1 tablsp ginger paste3 tablespoon green chillie paste SaltWater
Marinate the meat with all the above spices. Boil the meat until done. Do not strain out the water.
200g barely 100g chana dal(split chickpea lentils)100g urad dal(split and dehusked black gram lentils)
Soak the barely overnight .Nix both the dals and soak overnight. (You don't have to saok them if you are using a pressure cooker). Boil the dals and the barely until done. When done blend the dals and the barely. Add to the meat. You can add more water. Cook on low heat for 30 minutes.
GarnishChopped green coriander leavesChopped mint leaves Lemon juice Add it to the halim before tempering. Add some lemon juice For TemperingHalf onion sliced 2 tablespoon whole cumin seeds Qtr cup oil
Heat oil in a pan add the cumin seeds and onions, fry until golden brown. Throw over halim. Serve hot.Enjoy#@halim #@warm #foodblogfeed #cookinqueens3 #@dash_of_delish #@yummiest #@indianfood

POSTED ON

09 Jun 2021

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