Daleem-Food Fusion

Ingredients:

Yakhni (Beef/Mutton Stock):
Haddi guddi (Soup bones) ½ kg

Pani (Water) 1 litre

Qorma:
Oil ¼ Cup

Pyaz (Onion) sliced 2 large

Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs

Lal mirch powder (Red chili powder) 2 tbs or to taste

Haldee powder (Turmeric powder) 1 tbs

Namak (Salt) 1 tbs or to taste

Tez pata (Bay leaves) 2 large

Darchini (Cinnamon sticks) 2

Laung (Cloves) 4-5

Kali mirch (Black pepper corns) 8-10

Pani (Water) 2-3 tbs

Mutton/Beef boneless meat ½ kg

Pani (Water) 1 litre

Lentils mixture:

Gandum /Gehu (Wheat) ½ Cup soaked overnight

Jau (Barley) ½ Cup soaked overnight

Chanay (Split bengal gram) ½ Cup soaked overnight

Masoor daal (Split orange lentil) ¼ Cup soaked overnight

Mash daal (White lentil) ¼ Cup soaked overnight

Moong daal (Split yellow lentil) ¼ Cup soaked overnight

Pani (Water) 2 litre

Tez pata (Bay leaves) 2 large

Haldee powder (Turmeric powder) 2 tsp

Namak (Salt) 1 tbs or to taste

Pani (Water) 1 litre or as required

Javatri powder (Mace powder) ½ tsp

Jaifil powder (Nutmeg powder) ½ tsp

Zeera powder (Cumin powder) 1 tbs

Pani (Water) ½ Cup

Chanay ka powder (Chickpea powder) roasted 1 tbs

Adrak (Ginger) julienne

Hari mirch (Green chilies) chopped 1-2

Podina (Mint leaves) handful

Tadka:
Oil ¼ Cup

Pyaz (Onion) slices 1 large

Directions:
-For Yakhni (Beef/Mutton stock):

In pot,add soup bones,water and mix,bring it to boil,cover & cook on low flame for 40-45 minutes.

Strain stock,discard bones & set aside.

For Qorma:

In pot,add oil,oinion and fry until brown.

Add ginger garlic paste and mix well,add red chili powder,turmeric powder,salt,bay leaves,cinnamon stick,cloves,black pepper corns and mix well.

Add water and mix,add mutton/beef boneless meat and mix well for 2-3 minutes.

Add water,mix well and bring it to boil,cover and cook until meat is tender(approx. 1 hour).

Remove bay leaves and mash/shred meat and set aside.

For Lentils mixture:
In pot,add wheat,barley,split bengal gram,split orange lentil,white lentil,split yellow lentil,water,bay leaves,turmeric powder,salt and mix well,bring it to boil,cover and cook on low flame until lentils are tender (approx. 1 hour).

Remove bay leaves and blend the whole mixture with hand blender.

Add prepared beef stock and mix well.

Add shredded meat and mix well.

Add water and mix well.

Add mace powder,nutmeg powder,cumin powder and mix well.

In water,add chickpea powder and mix well.

Now add this mixture in daleem,mix well and cook for 5-6 minutes.

Add ginger,green chilies and mint leaves,mix well.

For Tadka:

In frying pan,add oil and onion,fry until golden brown.

Add fried onion in daleem and serve.

Recipe By: Aisha Muddasser

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