Hyderabadi Haleem (Ground Meat and Wheat)

Name: Hyderabadi Haleem (Ground Meat and Wheat)
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

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

Steps

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

More recipes with flour, lamb, chile peppers, ginger, garlic, onion, lime, turmeric or garam masala

Adapted from “Hyderabadi Haleem (Ground Meat and Wheat)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.