Enjoy a rich and creamy Hyderabadi Lamb Haleem prepared with our succulent minced lamb (keema).
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|Cook Time||45 Minutes|
- 600 grams minced lamb
- 200 grams Broken wheat
- 500 grams curd
- 2 whole onions (sliced)
- 3 tbsp ginger garlic paste
- 2 whole Green Chilies
- 2 tbsp Mint leaves (chopped)
- 2 tbsp Coriander leaves (chopped)
- 1 tsp turmeric
- 2 tsp Red Chili Powder
- Salt - to taste
- 1 tsp garam masala
- 1 stick Cinnamon
- 4 pods cardamom
- 4 whole cloves
- 2 tsp black cumin (shahi jeera)
- oil & ghee
- cream (optional)
- cream optional
- Start with washing and soaking the broken wheat for about an hour. Cook in a pressure cooker for about 3-4 whistles and let it cool. Once cooled, grind to a thick paste and keep aside.
- Wash the minced lamb thoroughly without separating it to contain the flavours of the meat. Cook the meat in the pressure cooker for about 2 whistles. Water needn’t be added as the meat releases its own juices.
- Heat oil and ghee mixture in a pan. add all the whole spices and keep stirring until they start to change colour. Add the chopped onions and whole green chilies. Fry well till the onions start to brown. Add the ginger-garlic paste and cook for a few minutes till the raw smell wears off. Add mint and coriander leaves, and cook for a few minutes.
- Add curd, turmeric, garam masala and red chili powder. Cook till all the masalas are well-cooked and oil separates and surfaces. Add salt to taste.
- At this point, add the broken wheat and the minced meat. Keep stirring as it cooks.
- Keep stirring and cooking the haleem for about 10 minutes and ensure that there are no lumps.
- Add cream at this point (optional) and cook for 2 minutes. Garnish with coriander leaves, fried onions and a lemon wedge and serve.