Give your taste buds a treat with these tender and succulent meat and dal kebabs. By ChefArun Sundararaj.
Ingredients Of Haleem Ke Kebab
1/2 a cup of burghul (cracked wheat)
1/2 a cup of urad dal
1/2 a cup of mutter dal (yellow split peas)
1/2 a cup of moong dal
1 kg of lamb chump chops
10 cloves finely chopped garlic
2 cm-piece finely chopped ginger
2 Tbsp of ghee
¼ tsp of saffron threads
1 Tbsp ground of coriander
1 Tbsp ground of cumin
1 Tbsp of chaat masala
1 Tbsp of ground chilli
1 Tbsp of ground turmeric
1 cup of chopped coriander leaves
1 cup chopped mint leaves
1 thinly sliced green chilli
1 cup of roasted channa dal
How to Make Haleem Ke Kebab
-Soak burghul and dals together overnight in a large bowl with enough water to cover. Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water.
-Bring to the boil, skimming any impurities from the surface, then reduce heat to low and cook for 2 hours or until lamb is tender. Using tongs, transfer meat to a large plate, reserving dal in cooking liquid.
-When cool enough to handle, remove bones from lamb and discard. Finely paste and add roasted chana dal and set aside.Heat ghee in a large saucepan over medium heat.
-Add saffron and spices, and cook for 1 minute or until fragrant. Add reserved dal mixture and lamb. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until heated through.Now blend the whole mixture into a fine paste and apply oil on your palm and divide haleem into small 50 gm balls and make a patty and pan fry.Serve hot.
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