Mutton haleem

Lamb and Mutton SA
6 servings Prep: 20 mins, Cooking: 3 hrs
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A simple winter recipe, perfect for anyone looking for a winter warmer! Warming, hearty and soothing, this recipe is well loved by everyone and is especially synonymous with Ramadhaan. A soup-based gravy that is best served with naan rolls and lime wedges for a tangy twist.

By Independent Contributor October 24 2022
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Ingredients (18)

1 cup pea dhal
1 cup oil dhal
1 cup chana dhal
1 kg mutton
1 onion — sliced
4 cardamom pods
1 cinnamon stick
4 black peppercorns — left whole
salt — to taste
2 tsp ginger and garlic paste
1 tsp red chilli powder
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1 tsp green chilli — ground
1/2 cup oats — boiled and liquidised
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Soak the 3 dhals overnight.

Wash and boil together in a pot.

Heat ghee in a pot. Add in onion and braise till golden brown in colour. Add cardamom, cinnamon stick and peppercorns.

Add in mutton, salt and ginger and garlic paste.

Allow to cook until browned.

Add in chilli powder, turmeric, ground coriander and ground cumin.

Add in green chillies.

Braise util aromatic (do not burn).

Add in prepared dhals and oats.

Allow everything to boil on low until cooked. The mutton should be soft and the flavours would have come together.

Sprinkle 1/2 tsp garam masala from the top.

Garnish with fresh coriander and enjoy with freshly made naan.

Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.

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