Ingredients:
- 1/2 Cup burghul (cracked wheat), soaked
- 1/2 cup matar dal (yellow split peas), soaked
- 1/2 cup urad dal, soaked
- 500 gram mutton chops
- 2 tbsp garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp ghee
- 1/4 tsp saffron strands
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp chaat masala
- 1 tsp red chilli powder
- 1/2 tbsp turmeric powder
- 1 tbsp coriander leaves, chopped
- 1 tbsp mint leaves, chopped
- 2 green chillies, chopped
- 1/2 cup besan
- 1 tsp chaat masala
- 1 tsp salt
Method:
Give your taste buds a treat with these tender and succulent meat and dal kebabs.
How to Make Haleem Ke Kebab
1- Pressure cook overnight soaked burghul and dals together with ginger, garlic, mutton chops and enough water to cover it all.
2- Using tongs, transfer meat to a large plate, reserving dal in cooking liquid. Let it cool.
3- When cool enough to handle, remove bones from meat and discard. Finely grind and set aside.
4- Heat ghee in a large saucepan over medium heat. Add green chillies, saffron and spices along with salt, coriander leaves and mint leave
5- Cook for a minute and then add chaat masala followed by reserved dal mixture and ground mutton
6- Reduce heat to low and cook, stirring occasionally, for 10 minutes or until heated through. Blend the whole mixture into a fine paste
7- Now add besan to the paste and mix well. Apply oil on your palm and divide haleem into small tikki like balls. Pan fry the tikkis over medium heat.
8- Serve hot