Hyderabadi Haleem

Ingredients

• •500g mutton or beef, cut into chunks
• •1 cup mixed lentils (moong, masoor, chana dal)
• •2 large onions, thinly sliced
• •3 tablespoons ghee
• •2 tablespoons ginger-garlic paste
• •2 green chilies, minced
• •1 tablespoon red chili powder
• •1 teaspoon garam masala powder
• •1/2 teaspoon turmeric powder
• •2 tablespoons mint leaves, chopped
• •2 tablespoons cilantro, chopped
• •salt to taste salt
• •6 cups water

Directions

1. 1Heat ghee in a heavy-bottomed pot and fry onions until deep golden brown; remove half and set aside for garnish.
2. 2Add ginger-garlic paste and green chilies to remaining onions, cook for 1 minute until fragrant.
3. 3Add meat pieces and cook on high heat for 5 minutes, stirring occasionally to seal the meat.
4. 4Add turmeric, red chili powder, and garam masala; stir well and cook for 2 minutes.
5. 5Add washed lentils and water, bring to a boil, then reduce heat and simmer covered for 90 minutes, stirring occasionally.
6. 6Continue cooking until meat is very tender and lentils are completely broken down, creating a thick, porridge-like consistency (about 30 more minutes).
7. 7Mash the haleem gently with the back of a spoon to reach desired texture, season with salt, and stir in mint and cilantro.
8. 8Transfer to a serving bowl and garnish with reserved fried onions, additional fresh herbs, and a drizzle of ghee before serving.

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