Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories1280.3 kcal (64%)
Total Fat116.8 g (167%)
Carbs29 g (11%)
Sugars2.6 g (3%)
Protein33 g (66%)
Sodium565.1 mg (28%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Lamb Haleem
2 kgsLamb
boneless
½ cupOil
4 TbspGinger garlic paste
150gWheat
50gBarley
50gSplit Chickpeas
channa daal
30gBlack Gram
Split, Urad, mash daal
30gRed split lentils
30gMoong lentil
30gRice
2 litresWater
½ tspTurmeric
1 tspSalt
1 ½ tspChilli powder
1 TbspCrushed chillies
2 tspCumin powder
2 tspCoriander powder
1 tspGaram masala
Whole Spices
Tarka
Garnish
Instructions
Step 1
In a bowl, add wheat, barely, rice, channa daal, urad daal, red split lentils, moong daal, pour water, rinse throughly and soak overnight.
Step 2
In a pot , add oil. Add ginger garlic paste and fry for few seconds. Add boneless meat and cook until colour changes. Add salt, chilli powder, turmeric, crushed chillies, coriander powder, cumin powder. Give it a good mix. Pour water to tender the meat and for the broth. Give it a mix, cover and let it cook for 50-60 minutes on low medium heat until tender. Once meat is tender, take it out and mash it coarsely.
Step 3
Add the washed grains to a same broth over medium heat, pour water if required. Stir , Bring to boil , cover and cook on low heat. Stir occasionally. Once all grains are tender and grind coarsely .
Step 4
Grind finely cumin seeds, black pepper, cloves, black cardamoms, & bay leaves.
Step 5
Add cooked meat and garam masala. Pour water if required. Give it a good mix and let it cook until combined together for couple of minutes. Use hand blender or wooden spoon and blend the meat and grains until desired consistency. And let it cook on low heat until desired thickness.
Step 6
Serve with lemon wedges, fried onions, chopped coriander, green chilli, & julienne cut ginger . And Enjoy with rice or Naan.
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