300 Grams Of Mutton (boneless)
200 Grams Of Whole Wheat
3 Medium To Large Onions (sliced)
10 Green Chillies (more Or Less May Be Used Depending On Spice Preferance)
1 Tsp. Of Garlic Paste (pisa Lasan)
2" Piece Of Ginger (adrak)
2 Lemons Or Limes
½ Tsp. Of Turmeric Powder (haldi)
2 Tsp. Of Garam Masala
Salt (to Taste)
A Bunch Or Frech Coriander/cilantro Leaves (hara Dhania) (for Garnish)
4 Tbsp. Of Cooking Oil
Preparation:
1) De-bran The Wheat, Wash And Soak For 2 Hours. Clean And Marinate Mutton With Half Of Ground Paste Of Ginger, Garlic, Green Chillies And Salt For 1 Hour.
2) Pressure Cook The Soaked Wheat And Marinated Meat For About 45 Minutes. Mince And Grind To A Fine Paste.
3) In A Pan Heat The Cooking Oil, Add The Finely Sliced Onions And Fry Until Golden Brown, Add The Spices. Add The Ground Paste And Keep Stirring Occasionally On A Slow Flame Until The Mixture Leaves The Sides Of The Pan. Add The Garam Masala To The Haleem And Adjust The Seasonings If Needed.
4) Serve Hot With Lime Wedges, Fresh Coriander/cilantro Leaves And Fried Onions As Garnish.
