South Asian

Hyderabadi Haleem (Ground Meat and Wheat)

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

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.