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Mutton Haleem is a hearty and savory stew originating from the Indian subcontinent , particularly popular during Ramadan.Its made by slow cooking mutton with a mix of lentils,wheat and spices until the ingredients break down into a thick ,creamy consistency.The dish is often flavored with a blend of aromatic spices like cinnamom,cloves and bay leafs along with ginger-garlic and onions,mutton haleem is a delicious and nutritious meal.
INGREDIENTS ADDED
*Wheat daliya(cracked wheat)
*2 tspn chana dal(bengal gram)
*2tspn moong dal(yellow lentils)
*2tspn masoor dal(red lentils)
*2tspn urad dal(white lentils)
POTLI MASALA
*pan ki jadd(betal root)Add small piece
*Dried rose(gulab ki patti)Add small amount
*Khas ki jadd(vetiver roots)Add small amount
*Tej patta (bay leaf)
*pathar ka phool(black stone flower)Add small amount.
PREPARATION OF HALLEM
*1/2 kg mutton
*2tspn ginger-garlic paste
*1/2 turmeric
*1tspn salt
*10 green chilies
*1 cup mint
*1 cup coriander
*1 cinnamon
*1 tspn black pepper
*kabab chini(tailed pepper)1tspn
*1tspn black pepper powder
*1tspn garam masala powder
*1cup cashew paste
*2tbsp curd
*1tspn salt
AT LAST
*1cup oil
*2tspn fried onions
*2tbspn ghee
*2tbspn oil(red chili)
*2lemon
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