| Prep: 30 mins | Cook: 3 hours – 4 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 540 | 30g | 13g | 29g |
| sugars | fibre | protein | salt |
| 7g | 6g | 28g | 1.5g |
Why I Love Indian Mutton Haleem
One of the remarkable things about being around the culinary world is discovering and reinventing delicious treats from different corners of the world. Today, I will share with you one of my favorite dishes that fuses the rich, diverse flavors of Indian cuisine: the Mutton Haleem. Despite my love for sushi rolls and Pacific Northwest influenced cuisine, my palate craves time and again the complex, layered flavors of India.
An Unforgettable Fusion of Flavors
What makes Mutton Haleem so engaging is its perfect balance of hearty mutton, hearty grains and pulses, and a robust blend of spices. Indeed, the process involves a long slow cooking method resulting in a wonderful harmony of flavors that is both comforting and invigorating. The dish takes me down the memory lane when I experienced it for the first time at a food-centric trip to India, after which it quickly found a place in my all-time favorites and has since influenced several of my own recipes.
A Homage to India’s Diverse Culinary Landscape
Preparing Mutton Haleem reminds me of how far my culinary journey has taken me, from the sushi tables of my hometown Seattle to the spice markets of India. Growing up, I always admired other Asian cuisines and their unique ways of bringing together a variety of ingredients to create a culinary masterpiece. Drawing inspiration from Chef Anjum Anand, renowned Indian cuisine expert, I adapted the Mutton Haleem to suit my taste and culinary preferences without losing its traditional essence.
If you are a fan of Indian dishes like Biryani or Nihari, you’ll find the intricate flavors of Haleem somewhat similar yet distinct at the same time. Additionally, you can serve this dish alongside naan bread, cucumber raita, or a simple salad for a complete meal.
In conclusion, creating Mutton Haleem is not just about the end product for me, but the entire process. It’s an experience that breaks the norm and takes me back to the rich and diverse Indian culinary tradition, a journey I enjoy immensely. I hope my rendition of Mutton Haleem encourages you to explore the vibrant flavors of Indian cuisine and create your own culinary masterpiece.
What You’ll Need
- 3 lbs of mutton, bone-in
- 1 cup of wheat grains
- 1/3 cup of split Bengal gram (chana dal)
- 1/3 cup of red lentils (masoor dal)
- 1/3 cup of split green gram (moong dal)
- 1/3 cup of pearl barley
- 1 large onion, finely chopped
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 4 green chilies, split lengthwise
- 2 tsp of turmeric powder
- 2 tsp of red chili powder
- 2 tbsp of coriander powder
- 1 tbsp of garam masala
- 1 bunch of fresh mint leaves, finely chopped
- 1 bunch of fresh cilantro, finely chopped
- 2 tbsp of lime juice
- 1 cup of ghee (or vegetable oil for frying)
- 1 cup of fried onions (for garnishing)
- Salt, to taste
Method
Step One
Soak the wheat grains, split Bengal gram, red lentils, split green gram, and pearl barley in enough water to cover them overnight.
Step Two
Heat the ghee or vegetable oil in a large pot over medium heat. Add the finely chopped onion and fry until golden brown.
Step Three
Add the ginger paste, garlic paste, and green chilies to the pot. Fry for another 2 minutes.
Step Four
Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt to the pot. Mix well.
Step Five
Add the mutton to the pot and brown it on all sides. This should take about 10 minutes.
Step Six
Drain the soaked wheat grains and lentils, then add them to the pot. Add enough water to cover the contents of the pot.
Step Seven
Bring the contents of the pot to a boil, then reduce the heat and simmer for about 3 hours, or until the mutton is tender and the grains have broken down to form a thick porridge-like consistency. You may need to add more water during the cooking process to maintain the consistency.
Step Eight
Stir in the chopped mint leaves, cilantro and lime juice. Cook for another 5 minutes to allow the flavors to combine.
Step Nine
Garnish the Mutton Haleem with the fried onions before serving. Enjoy!
