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Recipe of Haleem:
Ingredients:
- 150 gm Yellow split Peas (dried)
- 115 gm Lentils
- 80 gm Oat meal
- 750 gm Chop Lamb
- 2 tbsp Maiezana
- 4 tsp Jeera
- 1 big Onion
- 4 tsp Masala
- 3 tbsp Ajinomoto
- Shallot
- Lemon
- Salt and Pepper, according to taste
- Green Coriander
Method:
- Bring the split peas, lentils and salt to a boil and cook for 30 minutes.
- Cut the lamb into cubes and marinate 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, and then add the masala and Jeera.
- When the Dhall is ready, add the lamb and 2 liters 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.
Mutton Haleem Recipe — Ramzan Special Haleem
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chilies and breadfruit.
