HYDERABADI MUTTON HALEEM RECIPE
A yummy and absolutely fantastic Hyderabadi Mutton Haleem Recipe. It is a stew composed of meat, lentil and pounded wheat made into a thick paste.
Provided by Fareeha
Categories Main Dish
Time 2h15m
Number Of Ingredients 22
Steps:
- Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
- Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
- Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
- Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.
- After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
- Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
- Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
- Fry the onions or caramelize them in the remaining oil.
- Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.
Nutrition Facts : Calories 505 kcal, Carbohydrate 38.7 g, Protein 23.3 g, Fat 28.6 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 597 mg, Fiber 4 g, Sugar 5.6 g, ServingSize 1 serving
CLASSIC MARINATED LAMB CURRY
Number Of Ingredients 16
Steps:
- 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HYDERABADI LAMB WITH MIXED LEGUMES
Number Of Ingredients 20
Steps:
- 1. Prepare the ginger-garlic paste. Then, in a bowl, soak the lamb in lightly salted hot water to cover about 1 hour. Drain.2. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onions, stirring, until brown d, about 20 minutes. Transfer to a bowl and reserve for garnish.3. To the pan, add the lamb, ginger-garlic paste, cardamom pods, cinnamon, and cloves, and cook, stirring, until the lamb is well-browned, about 10 minutes. Mix in the cracked wheat, rice, dals, cayenne pepper, and salt, and stir to roast, about 5 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered until the dish is quite dry.5. Mix in the cilantro, mint, and lemon juice, then, with a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, sprinkle the reserved fried onions on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HYDERABADI CHICKEN CURRY
Number Of Ingredients 17
Steps:
- 1. Prepare the ginger-garlic paste. Heat the oil in a large nonstick saucepan over medium heat and do not increase the heat at any stage of cooking. Cook the onion, stirring, until well-browned, about 10 minutes. Add the ginger-garlic paste, then the turmeric, cayenne pepper, and salt, and stir about 1 minute.2. Add the cinnamon, black and green cardamom pods, doves, cumin, and almonds, and stir another minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until the oil separates to the sides, about 7 minutes. Mix in the cilantro, green chili peppers, and mint, and cook another minute.3. Add the chicken and cook, turning the pieces, until they are soft, the sauce is very thick, and the oil separates to the sides, about 30 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HYDERABADI MASHED LAMB AND CRACKED-WHEAT
Number Of Ingredients 19
Steps:
- 1. Prepare the onions and the ginger-garlic paste. Then, in a large bowl, mix together the cracked wheat and all the dals and soak in water to cover by 3 inches, about 1 hour.2. Meanwhile, heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 1 minute. Add the lamb, ginger-garlic paste, coriander, cumin, turmeric, cayenne pepper, and salt and cook, stirring, until the lamb is well-browned, about 20 minutes.3. Drain the soaking wheat and the dals, add them to the lamb and cook, stirring, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered, until quite dry. 4. With a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, mix in the fried onions, garnish with the mint leaves, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "hyderabadi mashed lamb and cracked wheat recipes"
HYDERABADI LAMB BIRYANI - THE DELICIOUS CRESCENT
HYDERABADI LAZIZ LAMB HANDI RECIPE - ARCHANA'S KITCHEN
Web A royal Hyderabadi lamb dish, Laziz Lamb Handi is an extremely rich and delicious prepared with assorted spices, cream, tomatoes, onion, ghee …
From archanaskitchen.com
4.9/5 Servings 4-5Cuisine PunjabiTotal Time 1 hr 15 mins
From archanaskitchen.com
4.9/5 Servings 4-5Cuisine PunjabiTotal Time 1 hr 15 mins
HYDERABADI HALEEM RECIPE - THE DELICIOUS CRESCENT
Web Aug 1, 2020 Amazing nutrition potential. Make ahead possible and freezer friendly. Ingredients Meat, Wheat, Lentils, Onions, Ginger, Garlic, Yogurt, Spices, Herbs, Oil and Ghee. Meat: Lamb, goat or beef is traditional. But …
From thedeliciouscrescent.com
From thedeliciouscrescent.com
HYDERABADI LAMB BIRYANI RECIPE | TILDA
Web Drain and set aside. Transfer the onions from the bowl to a small frying pan and continue to fry for another 10 minutes, or until the onions are caramelized, then take off the heat. Check on the lamb: as soon as it is …
From tilda.com
From tilda.com
HYDERABADI LAMB - FREE INDIAN RECIPES
Web May 3, 2011 1.Wash and clean the lamb. 2. In a large bowl, mix all the above ingredients except cilantro, black cumin seeds, green chillies & curry leaves. 3. Add lamb in this …
From freeindianrecipes.com
From freeindianrecipes.com
HYDERABADI MASHED LAMB AND CRACKED-WHEAT RECIPE | EAT YOUR BOOKS
Web Save this Hyderabadi mashed lamb and cracked-wheat recipe and more from 1,000 Indian Recipes to your own online collection at EatYourBooks.com. Toggle navigation. …
From eatyourbooks.com
From eatyourbooks.com
LAMB WITH CRACKED WHEAT - GREECE IS
Web Dec 16, 2015 In a saucepan, drizzle a couple of teaspoons of olive oil over high heat and sauté the spring onions for 2 minutes, adding the cracked wheat and cooking for an …
From greece-is.com
From greece-is.com
HYDERABADI LAMB BIRYANI | PUNCHFORK
Web Hyderabadi Lamb Biryani, a recipe from Food & Wine Magazine. 7 hrs · 51 ingredients · Serves 4 · Recipe from Food & Wine Magazine. Punchfork. Log in Sign up ... 1 1/2 cups …
From punchfork.com
From punchfork.com
HYDERABADI SPICY LEG OF LAMB RAAN WITH SCREWPINE ESSENCE - DVO
Web Ingredients 4 to 5 pounds leg of lamb (1 leg), trimmed of all fat __Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more. 10 quarter-size slices peeled …
From dvo.com
From dvo.com
LUKHMI: MINCED MEAT SAVORY SAMOSA, HYDERBADI STYLE
Web Aug 6, 2013 Leave for ½ hour covering with cling. Heat oil in a heavy bottom cooking vessel and fry onions till translucent. Now add the above marinated khema and fry for 3-4 minutes on medium flame. Now add …
From myhalalkitchen.com
From myhalalkitchen.com
HYDERABADI LAMB SHANKS RECIPE - GREAT BRITISH CHEFS
Web Main easy 4 4 hours 40 minutes Hyderabadi cuisine is known for its skilled use of herbs and spices. Alfred Prasad shows off these flavours and techniques by slow-cooking tender lamb shanks in a delicious sauce …
From greatbritishchefs.com
From greatbritishchefs.com
HYDERABADI MUTTON BIRYANI RECIPE (LAMB BIRYANI) - THE …
Web Jun 29, 2023 Add the diced tomatoes and cook until soft. Add the marinated lamb, salt, and half the handful of cilantro and mint leaves. Sauté for about 5-10 minutes. Then put on a well-fitting lid, turn the heat to low …
From thestoriedrecipe.com
From thestoriedrecipe.com
HYDERABADI LAMB BIRYANI — PATAKS
Web 5 min Cook Time 3.5 hours A curry filled to the brim with aromatic flavour. The succulent and juicy lamb tastes amazing paired with our Madras Curry Paste. A perfect family dinner dish. Recipe calls for Madras Spice Paste …
From pataks.ca
From pataks.ca
AUTHENTIC HYDERABADI HALEEM RECIPE - MUTTON HALEEM …
Web May 1, 2019 In a pot add ghee and add sliced onion fry Golden brown add mutton pieces, add ginger garlic paste saute for 5 min. Then add all spices powder, salt, yogurt, mix well again saute 5 min then add 2 cups water, …
From benazirskitchen.co.uk
From benazirskitchen.co.uk
HYDERABADI LAMB BIRYANI RECIPE - MANEET CHAUHAN
Web Aug 2, 2023 10 black peppercorns 2 whole cloves One 4-inch cinnamon stick 1/4 teaspoon caraway seeds Pinch of freshly grated nutmeg Small piece of mace 4 green cardamom pods Lamb 1/4 cup canola oil 2 onions...
From foodandwine.com
From foodandwine.com
TAJ KITCHEN ON INSTAGRAM: "HYDERABADI HALEEM / DALEEM RECIPE ...
Web 2,006 likes, 4 comments - tajkitchenrecipes on February 8, 2023: "Hyderabadi Haleem / Daleem Recipe Ingredients click here Lamb Meat 2kg boneless @mastercook.in w..."
From instagram.com
From instagram.com
HYDERABADI LAMB BIRYANI - PURE INDIAN RECIPE FROM …
Web Jun 12, 2019 Heat the saffron in a dry pan until crisp and add the milk, bring to a simmer and cook for 1–2 minutes. Take off the heat. Add the soaked rice to the spiced and seasoned water.
From indianyug.com
From indianyug.com
HYDERABADI MUTTON BIRYANI - COOKING GORGEOUS
Web Jun 5, 2022 Hyderabadi Mutton (Lamb) Biryani is a festive dish made with layers of succulent lamb curry, luscious spices, and fragrant & aromatic saffron rice. Just like …
From cookingorgeous.com
From cookingorgeous.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love