Haleem Recipe

South India 27 Last Update: Aug 03, 2022 Created: Jul 15, 2022
Haleem Recipe
  • Serves: -
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Hard
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Haleem, a rich and delicious mutton stew that is popular throughout Asia and the Middle East, is known as Haleem. It is a common dish in India, especially Hyderabad, but it is not surprising that Haleem is a Persia-based recipe. You can find it in many other places around the world, but Muslims eat it most often, particularly during Ramadan when they break their fast.

Ingredients

Directions

  1. • For 2 hours, wash and soak the lentils and broken bread together.
  2. • To temper the ghee, heat a large bottom handi with cloves, bay leaves, and green cardamom. Once the spices crackle, add the grated ginger paste and garlic paste until the color turns brown.
  3. • Mix the chopped spices, saffron, and green chili paste with the lamb. Cook until the lamb is tender. Then add the turmeric powder. Finally, fry the onions.
  4. • Add the lentil water to the lamb with the lamb stock. At this point, add salt.
  5. • Let it cook until the lamb is tender, and then mix with the lentils to make it thicker.
  6. • Make sure to check the seasoning before you serve the breads.

Haleem Recipe



  • Serves: -
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Hard

Haleem, a rich and delicious mutton stew that is popular throughout Asia and the Middle East, is known as Haleem. It is a common dish in India, especially Hyderabad, but it is not surprising that Haleem is a Persia-based recipe. You can find it in many other places around the world, but Muslims eat it most often, particularly during Ramadan when they break their fast.

Ingredients

Directions

  1. • For 2 hours, wash and soak the lentils and broken bread together.
  2. • To temper the ghee, heat a large bottom handi with cloves, bay leaves, and green cardamom. Once the spices crackle, add the grated ginger paste and garlic paste until the color turns brown.
  3. • Mix the chopped spices, saffron, and green chili paste with the lamb. Cook until the lamb is tender. Then add the turmeric powder. Finally, fry the onions.
  4. • Add the lentil water to the lamb with the lamb stock. At this point, add salt.
  5. • Let it cook until the lamb is tender, and then mix with the lentils to make it thicker.
  6. • Make sure to check the seasoning before you serve the breads.

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