Mutton Haleem Recipe Made With Barley

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable than mutton.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers healthier fats while butter is often less expensive.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is a protein-rich alternative, while split peas are budget-friendly.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions reduce oil content, and caramelized onions are easy to make at home.

Heat half a cup of oil and a tablespoon of ghee in a large cooking pot.

Sauté three sliced onions until translucent.

Add three bay leaves, a small cinnamon stick, a teaspoon each of cumin seeds and fennel seeds, two black cardamoms, a teaspoon each of black pepper and cloves, a teaspoon of green cardamom, and a tablespoon of salt. Fry these for about 3 minutes.

Add four small chunks of fresh ginger and four split green chilies, cooking for an additional minute.

Add 1-2 kg of marinated mutton and braise for 5 minutes until browned.

Pour in enough water to cover the meat, about 8 cups, and bring to a boil. Remove excess scum, cover with a lid, and simmer on low for 2 hours.

After 2 hours, gently mix in 500 g of pre-soaked pearl barley and cover, cooking on low for an additional 30 minutes.

Add 1 tablespoon of garam masala for flavor.

For Tadka, heat 1 tablespoon of ghee and 1/4 cup of oil in a small pan, add two sliced onions, and fry until golden.

Pour the Tadka over the Haleem and finish with a garnish of fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level: