Tag Archives: goat

Jun21

Haleem / Hyderabadi Haleem / Haleem in Pressure cooker / Ramadan special – Exotic Recipe

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After a month time, here comes our Exotic Wednesday – with an Exotic Recipe, due to RAMZAN / RAMADAN/ IFTAR festival, I have shared the making of Haleem. Haleem or Daleem is a popular Middle Eastern stew. It varies from region to region, but traditionally it is cooked with wheat, barley, lentils and meat, particularly Lamb / Mutton pieces.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Haleem can also be prepared with Chicken, but traditionally it is prepared only with lamb meat. It is slow cooking dish which takes more than 4 hours of cooking. But as of our fast and modern today’s world, I have prepared it in pressure cooker. But it took almost 2 hrs of preparation, I would say that it’s worth spending time for such a heavenly dish.

Haleem can be served along with nan, roti or any Indian Flat bread, it can also be consumed as such. I like to have Haleem as such and never look out for any rice or breads. As Haleem possess, a paste like texture with the flavors of spices, it is easy to consume and digest.

Taking it to Fiesta Friday #177 hosted by Angie@thenovicegarderner

CLICK HERE for more Ramzan / Ramadan recipes / Iftar recipes and CLICK HERE for more Briyani recipes.

Usually Haleem is prepared only with the lentils, wheat, barley, mutton and ginger-garlic and remains pale white in color. But I like to blend them with little spiciness and so infused little chilli powder, turmeric powder and Garam Masala. So I have shared both the versions of Haleem. It is most popular among the people of Hyderabad, Bangladesh, Middle East and Pakistan.

Haleem is prepared in Hyderabad during the Ramadan month and is transported all over the world. It is sold as a snack food and street food in Pakistani bazaars throughout the year.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Must to try for all the non-vegetarians, it all looks difficult but it’s very simple and easy to make. Also Haleem can be served by topping it with fried onions, fresh coriander leaves, lemon slices, boiled egg, finely chopped mint leaves and thinly sliced ginger root.

Making of Haleem –

 

 Already I shared text recipe, a year back during Ramzan – CLICK HERE for the text recipe and refer the below video for the making of Haleem, and check over the color and texture.

Dec22

Paal Kari / Mutton Cooked in Coconut Milk

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Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk

Ingredients:

  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –

Preparation:

  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.

 

Aug9

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe

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A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani

Ingredients:

  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani