Ramzan Special – Minced Lamb Haleem

Minced Lamb Haleem

This Ramzan, bring home the festivities of your favourite ‘Food Street’. Celebrate the spirit of the festival with easy to cook recipes that take you back to your local Ramzan Food Street.

Enjoy a rich and creamy Hyderabadi Lamb Haleem prepared with our succulent minced lamb (keema).

Print Recipe
Ramzan Special - Minced Lamb Haleem
Course Main Dish
Cuisine Indian
Cook Time 45 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Indian
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. At this point, add the broken wheat and the minced meat. Keep stirring as it cooks.
  6. Keep stirring and cooking the haleem for about 10 minutes and ensure that there are no lumps.
  7. Add cream at this point (optional) and cook for 2 minutes. Garnish with coriander leaves, fried onions and a lemon wedge and serve.

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