The famous Haleem

This is a family favorite...made especially during Ramzan...always enjoyed!!

Haleem

Ingredients:

1 kg lamb

1/2 kg wheat

4 onions

6 red chillies

1/2 tsp turmeric powder

6 green chillies

4 black cardamoms

6 cloves

5 tsp of ginger garlic paste

1 cup curds

1 large lemons' juice

1/4 cup coconut (ground to a paste)

A bunch of coriander leaves

A handful of mint leaves

1 tsp each of chironji seeds, white poppy seeds, and sesame seeds.

4 tbsp ghee

salt to taste

Lemon wedges

Method:

Clean and wash the wheat.  Soak it for 4 hours and grind to a coarse paste.  Pressure cook for 5 to 6 whistles with 4 cups of water.  After the cooker cools down, check if the wheat is cooked through.  If not, add water if necessary and pressure cook for another couple of whistles.

Chop the meat into small pieces.  Make a paste of the chironji, poppy, and sesame seeds and make a paste of the cardamom, cinnamon, curds, half the coriander, turmeric powder, and chillies.  Rub the meat with these pastes.  Add the ginger garlic paste and coconut to the meat as well.  Mix well and marinate for 1/2 hour.

Slice the onions.  Heat the ghee and fry half the onions to a crisp golden brown and keep aside.  To the same oil, add the remaining onions and mint leaves fry till the onions are lightly golden.  Add the meat mixture and fry well till the ghee floats on top.  Keep stirring regularly.  Add the cooked wheat and the rest of the coriander and mix well.  Add the lemon juice and allow to simmer on a low heat for about 20 minutes.  Serve garnished with chopped coriander and the fried onions with lemon wedges on the side.