Hyderabadi Haleem (Ground Meat and Wheat)
Hyderabadi haleem is a thick, spiced porridge of mutton and whole wheat, cooked until the two become one smooth mass. The grain is de-branned and soaked, the meat is marinated in a raw ginger, garlic and green chile paste, and both are pressure cooked before being ground fine. Browned onions and garam masala finish it in the pan. A squeeze of lime at the table cuts through the richness.
Instructions
Remove the bran from the wheat, wash the kernels well, and leave them to soak in water for 2 hours.
Grind the ginger, garlic, green chiles and salt together into a smooth paste. Rub this all over the mutton and let it marinate for 1 hour.
Put the soaked wheat and the marinated mutton in a pressure cooker and cook for about 45 minutes. The meat and grain should both be very soft when you open it.
Mince the cooked meat and wheat together, then grind them to a fine paste.
Heat the oil in a pan and fry the sliced onions until they turn brown. Stir in the turmeric and garam masala.
Add the ground paste to the pan and cook over low heat, stirring now and then. It is ready when the mixture pulls away from the sides of the pan.
Taste and adjust the salt. Serve hot, garnished with lime wedges, coriander and some of the fried onions.
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