Cookbook:Hyderabadi Haleem (Ground Meat and Wheat)

Hyderabadi Haleem (Ground Meat and Wheat)
Category	South Asian recipes
Difficulty

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Ingredients

• 200 g whole wheat kernels
• 300 g boneless mutton
• 20 g fresh green Indian chiles
• 2-inch piece ginger
• 6–8 cloves garlic
• 100 g cooking oil
• 3 medium onions, finely sliced
• 2 medium limes
• ½ tsp turmeric powder (haldi)
• 2 tsp garam masala
• Salt to taste

Procedure

1. De-bran the wheat, wash, and soak for 2 hours.
2. Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
3. Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
4. In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
5. Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
6. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.