Nutritious Haleem

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INGREDIENTS

This is approximate recipe, you can adjust to suit you:
1-1&half kg mutton (better to use neck or similar if you prefer those pieces)1 onion (optional)3-4 tablespoon ghee (Clarified butter)3-4 tomatoes (liquidised)2 cloves1 cinnamom stick2 Elachi (cardomom) pods2 teaspoon Jeeru (Cumin)2 teaspoon dhana1-2 teaspoon arad (Turmeric)2-3 teaspoon salt2-3 tablespoon ginger garlic masala (you can use green/ red depending on your preference)2 tablespoon almond powder (fine badaam)- optionalHalf cup talbina (you can swop for oats or use approx ¼ c each)Coriander (dhania (coriander)) to garnish

METHOD

Braise onion in ghee (Clarified butter) till soft & cooked. (I prefer to leave out onions). Then add mutton with all your spices & masala (do not yet add tomatoes). Cook on medium heat. If you opt to add almond powder, add in now. Once mutton changes colour, add liquidised tomatoes & cook for 20 minutes. Then top with water (approx 2 litres) & cook on medium heat until mutton is tender. (Approx 40 minutes to 1hr). Make sure to stir at intervals. Once mutton is done, make a paste with the talbina mixed in some water. Make sure it’s mixed well & abit runny to avoid lumps. Add to your pot and mix well, use whisk if you prefer. Stir at intervals to avoid scorching. Make sure there are no lumps. Cook till it boils well (approx 15-20 minutes) Top with lots of chopped coriander & serve with a splash of lemon juice. Enjoy!

INFO & TIPS

You can serve with naan.
I prefer omitting onions as I have leftovers at sehri sometimes.
I use red masala.
You can opt for chicken instead of mutton, just cook it for a shorter period on the stove.
The best in Ramadhan.

POSTED ON

05 Mar 2025

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