tell me the recipe for halim (mutton dish)?

Question

it is a mutton dish eaten during festive season of ramzan

Answer 1

haleem Recipe
Indian & Pakistani Stew

Ingredients:
Mixed yellow, green and red daals- 1 cup
250 gms wholle wheat or cracked wheat
750 gms mutton or lamb meat
cumin powder 2 tsp
red chilli powder 2 tbsp
ginger garlic paste 2 tbsp
garam masala powder 1 tsp
coriander leaves-a few
mint leaves- a few
cloves-8
ccardamoms-8
cinamom- 6 sticks
black pepper corns 10
ccaraway seeds 1tsp
bay leaves a few
green chillies 10-12
oil or ghee 5 tbsp
onions-500 gms,sliced thinly

Directions:
Soak wheat or cracked wheat overnight.Then boil with the daals till thick and cooked.Heat oil and brown onions, keep aside. In the same oil,add red chilli powder first and then all other spices and salt.Add meat and brown.Keep quarter of the onions and add the rest to the meat mixture..Add water and let it cook til tender.Now add the wheat mixture to the meat,cooking on medium heat till the mixture boils. When well blended s prinkle with the rest of the onions.coriander annd mint leaves and a sprinkling of garam masala powder. Seve with lime wedges.


http://recipes.epicurean.com/recipe/14053/haleem.html

Answer 2

Haleem : Serves 10 persons

Ingredients Quantity
Wheat(whole) 200 gms
Boneless Mutton 300 gms
Green Chillis 20 gms
Ginger 2" pieces
Garlic 6-8 flakes
Fat 100 gms
Onions(sliced) 3 medium
Lime 2 medium
Turmeric 1/2 tsp
Garam Masala 2 tsp
Salt to taste

Method:

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.

Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.

In a Pan heat fat ,add the finely sliced onions ,fry till brown, add the spices.

Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot , with lime wedges coriander and fried onions as garnish

Answer 3

Halim Dish

Answer 4

Halim - Wheat Porridge

1 kg (2 1/4 lb) wheat grain, 600 g (21 oz) mutton or beef, 400 g 1 3/4 cups vegetable oil, salt, cinnamon.

Crush wheat with mortar and pestle, rinse in water to separate husks. Sift and soak in hot water 5-6 hours. Cut meat into 50-60 g (2 oz) pieces and sear in hot oil. Add soaked wheat and water. Cook, constantly stirring, on low heat 1 1/2 hours. Add salt. Before serving season with ground black pepper and cinnamon.

2 type
Ingredients

150g dried Yellow split Peas
115g lentils
80g oat meal
750g chop lamb
2 tablespoons Maiezana
4 teaspoons Jeera
1 big onion
4 teaspoons Massala
3 teaspoons Ajinomoto
Shallot
Lemon
Salt and Pepper according to taste
Green Coriander
Method
Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water.
Bring to the boil until it thickens to a nice soup.
try...................

Answer 5

Halim
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Ingredients

- 1 cup whole wheat grain,
- 1 cup oats
- 1cup Channa dal ( split chick peas)
- 1\2 cup Masoor dal (split Egyptian lentils)
- 1\2 cup Moong dal (split moong beans)
- 1\2 cup Mash dal
- 1 1\2 kg. Boneless beef
- 6 cups water
- 1 cup oil
- 3 medium onions, skinned and finely chopped
- 2 garlic bulb, skinned and finely chopped
- 3 inch piece fresh ginger , peeled and finely chopped
- 1 level tsp. black cumin seeds
- 8 Cloves
- 2 tsp. Chilli powder
- 1\2 tsp. Ground turmeric
- 1\2 cup chopped fresh coriander leaves
- 1 tbsp. Chopped fresh mint leaves
- 2-3 tsp. Salt
- 1\2 cup natural yogurt
- 5 tbsp lemon juice

Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food
processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well
browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
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hope this helps..

ENJOY COOKING.