Haleem

Haleem is essentially a dish which originated in the Middle East and the central part of Asia. It subsequently travelled to the Indian subcontinent. Haleem is special because it is an extremely slow-cooked dish containing wheat, barley, meat and lentils.
Haleem in Kolkata is mostly had during the fasting month of Ramadan /Ramzan. So I believe is the tradition in Hyderabad too and also in other parts of he country (and beyond perhaps?).
Since it is an extremely tasty dish and a meal in itself with delicate taste and temperament, I often cook it, Ramzan or not! And you may find me serving with a topping of boiled eggs — boil and de-shell eggs, smear with salt and fry in ghee until red on all sides; then cut into half or quarter and used as garnish.

Ingredients:

• 1 lb of wheat grains that has been crushed and then soaked for 2 hrs
• 3 lbs of mutton or any other meat of your choice
• A cup of soaked and boiled gram lentils
• 3 Onions, medium sized and thinly sliced
• 2 tbsp of ginger and garlic paste
• 1 tsp, ground garam masala
• 2 tbsp of red chilli powder
• 4 tbsp of corriander powder
• 1 tsp of turmeric powder
• salt to taste
• 1.5 cups of oil and/or ghee

For Garnish

• Finely chopped fresh coriander leaves,
• Finely chopped green chillies
• Fried onions, finely sliced
• 1 tsp of ground garam masala
• lemon, quartered
• Ginger, thinly sliced

Procedure:

• In a pot, combine, meat, oil, garam masala, garlic, coriander powder, turmeric, red chilli powder, salt and cook on a medium heat.
• In a separate pot, boil the crushed and soaked wheat grains with a lot of water and salt until the grains become tender and turn mushy.
• Mix the boiled wheat grains with meat and continue to cook, stirring continuously until it is well incorporated.
• Using food processor make a thick paste by grinding the lentils with water.
• Add the lentil paste in to the meat and wheat mixture and continue to stir until it is well mixed. Cook on low heat for at least another 30-40 mins until meat is tender
• Fry the finely sliced onions and sprinkle on top of Haleem when it is done and ready to serve. Garnish with Corriander and garam masala. Serve hot with the garnishes and a squeeze of lemon juice.