Hyderabadi Mutton Haleem, a signature dish from the southern Indian city of Hyderabad, has become a Ramadan tradition for many Muslim households across the country. This delectable slow-cooked stew is made with mutton, lentils, and a blend of fragrant spices, which are simmered together for hours until the meat is tender and the flavors are melded together.
During Ramadan, Muslims around the world observe a month-long fast from sunrise to sunset, and Hyderabadi Mutton Haleem is often served as the dish of choice to break the fast, known as iftar. Not only is it a nourishing and filling meal, but it also brings people together in the spirit of community and tradition. In this recipe, we’ll show you how to make this hearty and flavorful dish at home, so you can enjoy the taste of Hyderabad in your own kitchen.
- 3 lbs of goat meat
- 2 thinly sliced onions
- 1/2 cup of oil
- 3 tablespoons of ghee
- 1 cup whole wheat finely ground
- 1 cup of barley finely ground
- 1/2 cup of urad dal
- 1/2 cup of Chana dal
- 1/2 cup toor dal
- 2 tablespoons of ground almonds
- 3 tablespoons of food-grade rose petals
- 3 tablespoons of rice
- 2 tablespoons of ginger garlic paste
- 1 can of table cream/ 1/2 cup of malai
- 1 bunch of cilantro
- 1 bunch of mint
- 2-6 green chilies
Haleem Masala: – 1 tablespoon caraway seeds (shah zeerah-1/2 tablespoon of cumin seeds (zeera)-1/2 tablespoon of black pepper (kaali mirch)-1/2 tablespoon of tailed pepper (kabob chini) -2 tsp of cloves (laung)-8 cardamom pods (elaichi)-2 small sticks of flat cinnamon (daal chini)
- Fry onions in oil until golden brown, set aside, and reserve oil.
- Add in water, meat, chilies, ginger garlic paste, and ground toasted spices, and cook until meat is tender.
- Meanwhile, cook lentils in a separate pot until tender
- Grind wheat and barley into a powder. Let that powder soak in water for at least 40 mins to an hour.
- Once the meat is tender and bones have been removed, add cilantro, mint, and rice to the broth. Cook for ten minutes or until the rice is tender.
- Add in barley and wheat powder. Let that come to a boil and cook for another 30 mins. Add water if it’s too thick.
- Add in rose petals, ground almonds, and cooked dal a little at a time and start “ghoting” until the Haleem is sticky. Salt to taste.
- Add in oil, ghee, and cream and continue to pound until Haleem is stringy.
- Garnish with fresh mint, cilantro, cashews, fried onions, and ghee.
Recipe courtesy to Pista House, Hyderabad