Lamb Haleem Pressure-cooker Recipe

Lamb and wheat berries are cooked in pressure cooker. Cooked meat and wheat are pulverized in a food processor and finished on stove-top

What is Haleem ? Please read this article for a better understanding of making Haleem

Ingredients

1. Boneless Lamb cubed (1 to 1½"): 1 Pounds

2. Dahi Yogurt: 1cup

3. Lime Juice: 2 Tablespoon

4. Ground Cayenne: 1 teaspoon

5. Salt: 1 teaspoon

6. Black Cardamom seeds: 1 Tablespoon Cracked

7. Ground Cinnamon powder: 1 teaspoon

8. Ground cloves: ½ teaspoon

9. Ginger: 1"x2" Peeled Chopped fine or minced

10. Minced Garlic: 2 Tablespoons

11. Cilantro: 2 Tablespoons fine chopped

12. Serrano: 2 Split vertically to remove seeds and white membrane to reduce heat to taste) Chop

1. Whole wheat berries: ¾ Pounds

Wheat berry is whole wheat grain after the husk has been removed

2. Water 4 cups to soak wheat

1. Ghee: ½ Cup

2. Onions: 2 Cups Chopped very fine

3. Water: 2 cups

Serrano

Fresh Mint leaves

Mix all spices yogurt and lime juice. Add lamb. Mix. Cover. Let it stand at room temperature for one hour

1. Put wheat berries and water in pot

2. Bring it to a boil. Shut off heat and let it rest for one hour.

3. Drain out water

1. Add marinated lamb, pre-soaked and wheat to Pressure Cooker

2. Add water to submerge lamb and wheat. Add more water to top it by 1" above lamb and wheat.

3. Turn on heat wait till the whistle goes off and it has reached 15 psi. Turn down heat to low. Cook at 15 psi for 25 minutes.

4. Turn off heat. Let pressure drop naturally

1. Remove the contents from the pressure cooker. Add to food processor. Pulverize.

2. Heat Ghee in a heavy bottom pot.

3. Add onions. Fry to brown

4. Add pulverized mixture of grain and meat.

5. Add water. Bring to a boil. Cover. Turn down heat to low simmer. Simmer for 15 minutes