Hyderabadi Haleem with Goat, Cracked Wheat and Lentils

What you need

• 200 g (1 cup) cracked wheat
• 40 g (3 tbsp) chana dal, split chickpeas
• 40 g (3 tbsp) urad dal, skinned
• 40 g (3 tbsp) moong dal, split and skinned
• 30 g (2 tbsp) basmati rice
• 600 g (1 1/4 lb) boneless goat, cut into 3 cm chunks, lamb works too
• 100 g (1/2 cup) ghee, divided
• 3 onions, large, thinly sliced
• 1 tsp cumin seeds
• 4 green cardamom pods
• 1 cinnamon stick, 5 cm
• 2 tbsp ginger-garlic paste
• 1 tsp ground turmeric
• 2 tsp red chili powder
• 120 g (1/2 cup) plain yogurt, whisked
• 2 tsp salt, plus more to taste
• 3 green chilies, slit lengthwise
• 2 tsp garam masala
• 1 lemon, cut into wedges
• 1 handful mint leaves
• 1 handful cilantro
• 3 cm fresh ginger, cut into thin matchsticks

Method

Restated from the original video

1. 1

   Rinse the cracked wheat, chana dal, urad dal, moong dal and rice, then cover with plenty of cold water. Soak for 4 hours or overnight, then drain.

2. 2

   Melt 60 g of the ghee in a large heavy pot over medium heat. Add the onions and fry, stirring often, until deep golden brown, 15-20 min.

3. 3

   Lift out half of the onions with a slotted spoon and set them aside for topping.

4. 4

   Add the cumin seeds, cardamom and cinnamon stick to the pot. Stir for 30 seconds, then add the ginger-garlic paste and cook 1 min.

5. 5

   Add the goat, turmeric, chili powder, yogurt and salt. Cook, stirring, until the meat has lost its raw color and the liquid has reduced, about 10 min.

6. 6

   Pour in 1.5 l of water and bring to a boil. Cover and simmer on low heat until the goat is very tender, 1 1/2-2 hours.

7. 7

   Add the drained wheat, dals and rice, the green chilies and another 1 l of hot water. Simmer covered on low heat, scraping the bottom every 15 min, until the grains have collapsed and the goat falls apart, about 1 1/2 hours.

8. 8

   Remove the cinnamon stick. Beat the pot with a wooden masher or pulse with an immersion blender until the meat shreds and the haleem turns into a thick, stretchy porridge, 5-10 min.

9. 9

   Stir in the garam masala and the remaining ghee. Cook on low heat for 5 min, adding hot water if it gets too stiff to pour from a ladle.

10. 10

    Taste and add salt if needed. Serve hot, topped with the reserved onions, mint, cilantro and ginger matchsticks, with lemon wedges on the side.

Imported from nabeelafoodhub.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.