Mutton Haleem Recipe (Ramadan Special) – Slow-Cooked Perfection!

Estimated Reading Time: 7 mins
Cooking Time: 4-5 hours
Serves: 6-8 people

Ramadan Special Mutton Haleem – Slow-Cooked, Nutritious & Loaded with Flavor!

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🥄 What Is Mutton Haleem?

Mutton Haleem is not just a dish – it’s an experience. A soul-warming, protein-packed stew made by slow-cooking mutton, lentils, wheat, and aromatic spices, haleem is a staple during Ramadan🌙, especially for iftar.

This rich and creamy delicacy has Persian roots, embraced heartily in Hyderabad, Lucknow, and Kolkata—each city giving it its own twist.

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🔍 Why Mutton Haleem Is Perfect for Ramadan

• ✅ Packed with protein and fiber – ideal after a day of fasting.
• ✅ Provides slow-burning energy for suhoor or iftar.
• ✅ Aromatic, indulgent, yet digestive-friendly.
• ✅ Can be made in large batches and frozen!

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⭐ Ingredients You'll Need

For the Haleem Base:

• 500g boneless mutton, finely chopped or minced
• ½ cup cracked wheat (dalia)
• ¼ cup toor dal (split pigeon peas)
• ¼ cup moong dal (yellow lentils)
• ¼ cup chana dal (split Bengal gram)
• 1 onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1½ tsp turmeric powder
• 1½ tsp red chili powder
• 1½ tsp garam masala
• 1 tsp black pepper
• Salt to taste
• 1 cup ghee or oil (don’t be shy—it’s haleem!)
• 8 cups water

For Garnish:

• Fried onions (birista)
• Lemon wedges
• Julienned ginger
• Chopped coriander and mint
• A drizzle of ghee (optional but divine)

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🥘 Step-by-Step Mutton Haleem Recipe

Step 1: Soak the Lentils & Wheat

Soak dalia and lentils in water for 2-3 hours. This makes cooking and blending smoother.

Step 2: Cook the Mutton

In a heavy-bottom pot or pressure cooker:

1. Heat 2 tbsp ghee.
2. Sauté onions until golden.
3. Add ginger-garlic paste. Fry till raw smell disappears.
4. Add mutton and cook for 8–10 minutes.
5. Add turmeric, red chili powder, salt, and pepper.
6. Add water and pressure cook till the mutton is tender.

💡 Shortcut: Use minced mutton for faster cooking and a smoother texture!

Step 3: Cook the Lentils and Wheat

Cook the soaked dals and wheat with 5 cups of water until they’re soft and mushy. Use a pressure cooker or a slow simmer method.

Step 4: Blend It All

Blend the cooked dals and wheat in a food processor until smooth. Then shred or mash the cooked mutton into a paste-like consistency.

Step 5: Combine and Simmer

• In a big pot, combine the mutton mash and dal-wheat puree.
• Add garam masala and remaining ghee.
• Simmer on low for at least 1–2 hours, stirring frequently.
• Add more water if too thick.

🔥 Pro Tip: Stir continuously with a wooden spoon to prevent sticking and to get that authentic haleem texture!

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🥄 How to Serve

Serve hot with:

• Fried onions
• A squeeze of lemon
• Chopped coriander & mint
• A drizzle of ghee or butter for that divine richness

Serve it with naan, roti, or just a spoon!

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🎯 Storage Tip

• Stays fresh in the fridge for 2–3 days.
• Freeze in airtight boxes and reheat with a little water.

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🧠 Fun Facts

• Authentic haleem takes 6–8 hours to cook traditionally!
• In Hyderabad, haleem is granted Geographical Indication (GI) status.
• A popular street food during Ramadan nights in Charminar!