Haleem- Hyderabadi Lamb Stew

Haleem is a wonder of a dish. Its flavors are soft and complex at the same time. Cooking haleem in an Instant Pot makes it easy to cook by eliminating long hours of cooking.

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Course: Lunch, Main Course

Cuisine: Indian, South Indian

Prep Time: 30

Cook Time: 45

Softening: 30

Total Time: 1 45

Servings:

Author: My Hungry Traveler

Equipment

Instant Pot
Medium bowl
Spice grinder or small food processor

Ingredients

Marinade

1 lb Boneless mutton or lamb
2 tbsp Ginger garlic paste
½ cup Full fat yogurt
⅛ tsp Kosher salt

Spice - Lentil Mix

½ cup Bulgar
¼ cup Barley or steel-cut oats
2 tbsp Chana dal
2 tbsp Urad dal
2 tbsp Masoor dal or red lentil
2 tbsp Yellow moong dal
*** Feel free to skip any dals unavailable as long as the combined total remains the same
2 whole Cloves
1 tbsp Cumin seeds
12 pods Cardamom
1 whole Cinnamon stick
1 tbsp Black pepper
10 whole Almonds
1 tbsp Sesame seeds

Cooking Haleem

¼ cup Ghee or vegetable oil
1 cup Onion, sliced
1 tsp Rose water (optional)
5 small Green chilis
2 cups Chicken stock
1 cup Whole milk
6 cups Water
½ cup Mint leaves
½ cup Cilantro leaves
½ cup Fried onion (buy or make) To make - https://myhungrytraveler.com/cuisines/indian-cuisine/indian-onions-3-ways
Salt, to taste
1 large Lemon, halved

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Instructions

Prep- Soak bulgur and barley or oats in water overnight. Combine all the marinade ingredients in a bowl or zip top plastic bag. Cut lamb into 3-4 cubes. Rub marinade into lamb and let marinate for at least 30 minutes. Slice onion.
Spice Mix - Grind all the ingredients from the Spice Lentil Mix into as fine a paste as possible.

Instant Pot

Sauté - Press SAUTE on Instant Pot and add ghee. When light says HOT, add lamb with all its marinade. Sauté on all sides for 5 minutes. Stir in onions, green chilies, and rose water. Scape bottom of pot and then mix in Spice-Lentil Mix. Add chicken stock, milk, water, and scrape the bottom of pot to be sure nothing is stuck to the bottom.
Pressure Cook - Turn off SAUTE mode, close lid and select PRESSURE COOK, and select time for 45 minutes. Vent should be in sealing position. After 45 minutes, let the pressure release naturally.
Thicken - After pressure has been released, remove cover and set aside. Using an immersion blender or potato masher, mash/shred the lamb. Select SAUTE for 30 minutes and mash/shred again. After 5 minutes, add mint, cilantro, and fried onion. When 30 minutes are up, Haleem will have thickened into a semi -smooth consistency.
Serve - Squeeze lemon juice over and transfer to a serving bowl. Garnish with a dollop of ghee, chopped cilantro, fried onion, or a combination.

Notes

Cooked Haleem freezes well and can be refrigerated for days with no decline in flavor.
Be sure to deglaze (scrape bottom) pot during sautéing to ensure nothing sticks to the bottom and potentially burns.

Nutrition