Haleem
Ingredients:
1 ½ kilograms of Mutton, ½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour) 1 cup of Gram Lentils (soaked and boiled) 3 medium Onions (thinly sliced) 1 tbsp. Garlic Paste (Pisa Lehsan) 1 tbsp. Ginger Paste (Pisi Adrak) 1 tsp. Garam Masala Powder 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) 1 ½ tbsp. Coriander Powder (Pisa Dhania) 1 tsp. Turmeric Powder (Pisi Haldi) Salt (to taste) A pinch of Soda 1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Ingredients for garnishing
1 bunch of Fresh Mint Leaves (Podina) (finely chopped) 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped) Green Chilli (Hari Mirch) (finely chopped - to taste) 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground) 1 tsp. Garam Masala Powder 2 medium size pieces of Ginger Root (Adrak) 1 large Onion (thinly sliced) 4 Lemons (Nimbu) (cut in quarters) 2 cups Dalda Banaspati or any Clarified Butter (Ghee)
Method
Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a seperate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.
Pather ka gosht
Ingredients:
1 Kgs Boneless Mutton, trimmed of fat, cut into thin sliced (1-inch cubes) Granite stone (slab and unpolished),
1 tbsp Ginger garlic paste 1 tbsp Red chilli powder ¼ tbsp Turmeric powder 2 tbsp Meat Tenderizer Powder / 2 tbsp Raw Papaya paste ( Raw papaya grind it and mix 2 tbsp into the meat) 1 tbsp Gram Masala 1 tbsp Black Pepper powder 1 tbsp Green chilli paste 1 tbsp Lemon juice Salt – to taste 4 tbsp Oil / 2 tbsp Ghee
For Garnish
Onion rings
Lemon wedges
Coriander leaves (finely chopped )
Mint Leaves (finely chopped )
Method
In a bowl add boneless slice of mutton ,Ginger garlic paste , Meat Tenderizer Powder / Raw Papaya paste, green chilli paste, Lemon juice leave it for marinated 10- 15 minutes,
Now add Ghee or Oil , Red chilli powder, Turmeric powder, black pepper,gram masala, patthar ke phool powder and salt, Leaves mix well. Cover the bowl with a plastic wrap. let the Meat marinate for about 3 - 4 hours in the refrigerate.
Meanwhile, Heat Granite stone over charcoal, for 15- 30 minutes, Sprinkle a few drops of water on the surface of Granite Stone. If the water sizzles, the Granite stone is ready. Now Place the marinated meat on top surface of the hot stone. At this stage there will be some liquid from the meat in the pan. You need to now allow the meat to fry in its own liquid until all the liquid evaporates. Fry the meat both the side turning frequently until they change colour into golden brown and crisp. Remove the meat from the stone.
Garnish with Lemon juice, Coriander leaves and Mint Leaves. And Enjoy it.
