MUTTON HALEEM

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Introduction

This dish is a rich, wholesome, and aromatic preparation combining tender mutton with a nutritious blend of broken wheat and lentils. Slow-cooked to perfection, it delivers deep flavors, creamy texture, and comforting warmth—perfect for a hearty meal.

Ingredients

• 750 gms Mutton with bone
• 8 nos Green chillies
• 35 gms Ginger garlic paste
• 10 gms Turmeric powder
• 8 gms Cinnamon sticks
• 8 gms Cloves
• 8 gms Green cardamoms
• 5 gms Royal Cumin
• 15 gms Black pepper corns
• 10 gms Salt – to taste
• 250 ml Water

For Grain & Dal Mix

• 100 gms Daliya (broken wheat)
• 50 gms Urad dal (split black gram)
• 50 gms Toor dal (pigeon peas)
• 25 gms Chana dal (bengal gram)
• 25 gms Yellow moong dal
• 20 gms Rice
• 5 gms Salt – to taste
• 200 ml Water

For Cooking & Garnish

• 200 ml Oil
• 100 gms Onions (finely sliced)
• 5 nos Green chillies (slit)
• 1 bunch Coriander leaves
• ½ bunch Mint leaves
• 5 gms Black pepper corn powder
• 300 ml Curd (beaten smoothly)
• 75 ml Pure ghee
• 100 gms Deep fried onions
• 5–6 nos Lemons (cut into halves)

Method

Step 1: Soak Broken Wheat

1. Wash and soak the broken wheat (Dalia) for 30 minutes. Trim excess fat from the mutton and wash thoroughly. Add mutton, slit green chilies, ginger garlic paste, salt, turmeric powder, and water into a pressure cooker. Fry onions until golden brown and set aside.

Step 2: Pressure Cook Mutton

1. Add ginger garlic paste, salt, red chilli powder, garam masala, and turmeric to the mutton. Pressure cook for 8–10 minutes, then simmer for 15–20 minutes. Shred the mutton and keep aside.

Step 3: Cook Daliya & Dals

1. Boil broken wheat with urad dal, chana dal, toor dal, yellow moong dal, ginger garlic paste, turmeric, green chilies, and peppercorns until fully cooked and water is absorbed. Blend lightly for a coarse texture.

Step 4: Cook Mutton with Spices

1. Heat oil in a pan, add cinnamon, cloves, cardamom, cumin, and sauté. Add shredded mutton, green chilies, coriander, and cook for 2–3 minutes. Add curd and sauté for 10–15 minutes. Add water and bring to a boil.

Step 5: Combine & Slow Cook

1. Add the blended dalia-dal mixture into the mutton. Mix well, adding ghee gradually. Simmer on low heat for at least 30 minutes until thick and flavorful.
2. Chef Tips
3. Slow cooking is key—this enhances flavor and gives a creamy consistency.
4. Use bone-in mutton for richer taste and natural stock.
5. Do not over-blend the dalia mixture; a slightly coarse texture gives authenticity.
6. Add ghee gradually to balance richness without making the dish greasy.
7. Garnish just before serving to retain freshness and aroma.
8. Service Suggestion
9. Serve hot, garnished with deep-fried onions, fresh mint, coriander leaves, and a squeeze of lemon. Pair with chilled curd or a simple salad for balance. This dish is perfect for festive meals or special gatherings.
10. Chef of the Day – Mr. GAVIN (BCTCA 2nd Sem), IIHMCA
11. A passionate and diligent young culinary aspirant, Mr. Gavin showcases exceptional skill and dedication in the kitchen. His selection as Chef of the Day at IIHMCA reflects both talent and commitment to the art of cooking.
12. Join IIHMCA
13. Kickstart your culinary journey with IIHMCA—where passion meets professional excellence. Learn from experts, gain hands-on experience, and become the next Chef of the Day!