Having its origin from the Arabian dish Harees(Jareesh), this rich mutton stew with lentils, spices and broken wheat is a popular dish in the Middle East, Central Asia, and the Indian subcontinent. This delicacy is slow cooked and mostly enjoyed during Eid festivities. Total cook time for this dish is 4 hours.
Ingredients
1.Lamb(boneless)-1.5kg
2.Moong Dal(washed)-150gms
3.Dal Chana-50gms
4.Broken Wheat-100gms
5.Desi ghee-500ml
6.Cloves-10
7.Bay leaves-4
8.Saffron-1gm
9.Green chilly paste-30gms
10.Turmeric powder-10gms
11.Mace-5gms
12.Green Cardamom- 10gms
13.Garlic paste-50gms
14.Ginger(grated)-50gms
15.Onion(fried)-150gms
16.lamb stock- 3-4 liter
17.Salt (to taste)
How to Make?
Wash and soak all the lentils and broken wheat together for 2 hours. Take an earthen or metal pot (handi)with a heavy bottom and add ghee to temper it with whole spices-cloves, bay leaf and green cardamom. When you feel the crackling of spices, add the grated ginger and garlic paste till the colour turns brown. Along with all the powdered spices saffron, green chilli paste, turmeric powder, add mutton and cook until it is half done and then add to it fried onions. Drain the water from the lentils and add it to the lamb along with the lamb stock. Add enough salt at this stage. Let it cook until the lamb gets tender and soft and mixes with the lentils and the gravy becomes thick in consistency. Do required seasonings and serve with your choice of bread.
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