Tag Archives: lamb

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.

Mar30

Irish Shepherd’s Pie – Minced Lamb Meat | Exotic Wednesday with Madraasi

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Shepherd’s Pie is one such delicious and yum recipe from Irish Cuisine. As I have been sharing exotic recipes on wednesday’s, I love to go for this Shepherd’s Pie for this week. Shepherd’s pie is commonly prepared with minced beef, fish, lamb and chicken. My first attempt of shepherd pie with Minced meat, we all liked it to the core. Let me share the recipe…

CLICK HERE for Mutton/Lamb Recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegardener.

Shepherd’s pie – Minced Lamb
Shepherd’s pie – Minced Lamb

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Ingredients:

  • Minced meat (lamb) – 300 gms
  • Onions – 100 gms
  • Carrots – 50 gms
  • Lamb Stock – 1 cup
  • Worcester sauce – 1 ½ tbsp
  • Cheese – 100 gms
  • Boiled and mashed potatoes – 3 cups
  • Butter – 2 tbsp + 2 tbsp (for mashed potato and tempering)
  • Oregano – ¼ tsp
  • Rosemary – ½ tsp
  • Chilli powder – 1 ¼ tsp
  • Salt to taste

Making of Shepherd’s Pie –

Preparation:

  • Peel and finely chop the onions and carrots,
  • Mash the potatoes to a paste by adding salt.
  • Heat 2 tbsp of butter in a heavy bottomed vessel, add onions and cook for few mins.
  • Add the carrots, cook until they turn soft.
  • Add oregano, rosemary, chili powder, salt and cook until the raw smell goes off.
  • Add the minced meat, pour the Worcester sauce and lamb stock, cover and cook until the gravy thickens and the meat becomes soft.
  • Meanwhile preheat the microwave to 180-degree C.
  • Take ramekins or a baking tray, add a spoonful of minced meat to the bowl, layer it with a spoonful of mashed potato, level it with the spoon.
  • Top it with the grated cheese and bake for 10 10 15 mins at 180-degree C or until the cheese turns golden brown in color.
  • Remove the ramekins from the microwave.

Serve hot.

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.