Haleem

Haleem is a rich Mughlai dish with a homey touch. It's a slow-cooked stew made with meat, lentils and flavorful spices.

Ingredients - Serves 6

Drain the soaked wheat grains, barley and lentils. Add them to a pot with 4 cups of water and a pinch of salt. Cook until they are soft and mushy.
In another pot, heat 2 tablespoons of ghee. Add the chopped onions and sauté until golden brown.
Add the ginger garlic paste to the onions and sauté for a few more minutes.
Add the mutton to the pot and cook until it turns brown.
Add the turmeric powder, red chili powder, garam masala powder and salt to the pot. Mix well.
Add enough water to the pot to cover the mutton. Cover the pot and cook on low heat until the mutton is tender.
Once the mutton is cooked, add the cooked grains and lentils to the pot. Mix well.
Cook the mixture on low heat for about 2 hours, stirring occasionally.
Use a hand blender to blend the mixture into a smooth consistency.
Heat the remaining ghee in a pan. Add the sliced onions and fry until they are crispy and brown.
Pour the ghee and onions over the haleem. Garnish with fresh coriander leaves.
Serve the haleem hot with lemon wedges.