Haleem (lamb cooked with wheat grains)

Yield: 4 Servings

Measure Ingredient
450 grams Whole wheat grains
5 \N Cardamom pods
2½ \N Cm cinnamon stick
6 \N Cloves
2½ \N Cm ginger
4 \N Cloves garlic
175 grams Ghee
4 mediums Onions
700 grams Boneless lamb, cut into
\N \N 2.5cm cubes
1 teaspoon Ground turmeric
2 teaspoons Chilli powder
1 tablespoon Ground poppy seeds
3 tablespoons Dessicated coconut
2 tablespoons Chopped coriander leaves
1 tablespoon Chopped mint leaves
2 teaspoons Salt
175 millilitres Yoghurt
\N \N Juice of 2 limes

1. Soak the wheat in plenty of water overnight. Drain. Place the wheat and some water in a large saucepan and bring to boil. Cook until is tender and mushy.

2. Grind the cardamom, cinnamon and cloves to a fine powder.

3. Grind the ginger and garlic to a fine paste.

4. In a large saucepan, heat the ghee and fry the onions until golden.

Remove one third of the fried onions and put aside.

5. Add the ginger and garlic paste, the lamb, turmeric, chilli powder, poppy seeds, coconut, coriander and mint leaves, the salt and half the ground spices and stir fry for 5-6 minutes.

6. Add the yoghurt and mix thoroughly. Lower the heat. Cover and cook for about 30 minutes.

7. Add the remaining ground spices and continue to cook for about another 30 minutes until the meat is tender. Remove from heat.

8. Add the boiled wheat and beat with back of a wooden spoon until the meat disintegrates.

9. Add the lime juice and stir well. Bring to a boil again for 5 minutes.

10. Serve garnished with the remaining fried onions.

Bon Appetit!

Compiled: Imran C. Source: Mum

Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 14:26:39 +1000 From: "I. Chaudhary" <imranc@...>

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