Mutton Daleem/ Mutton Porridge/ Mutton Stew/ Arabic Mutton Stew


Daleem is a rich stew made with either chicken, mutton or beef  including various dals. This is a slow cooked delicacy usually enjoyed during ramzan season. When you master this, it can be enjoyed any day! Making of daleem takes lot of time and man power. Since this recipe is a home style version it can be done bit quicker and the outcome is just the same that you get at the restaurants. It is healthy and tasty. So lets get started..




To Make This Recipe You'll Need : 

Mutton (boneless)
500 grams + 100 grams bones
Ginger garlic paste
1 ½ Tablespoons
Green chilli paste
1 ½ Tablespoons
Onions sliced
4 medium
Lemon juice
 3 to 4 Tablespoons
Ghee/ clarified butter
½ cup
Salt
to taste
Fried cashews (optional)
As needed
Oil (or) ghee
As needed to cook the mutton

For the Daleem masala powder : 

Kabab  chini/ tailed  pepper
1 teaspoon
Shahi Jeera
1 teaspoon
Green cardamom
8 nos
Cinnamon sticks
2 nos
Pepper corns
1 teaspoon  - 2 tsps.
Cloves
6 – 7 (or) 1 teaspoon
Cumin/ Jeera
2 teaspoons
   
        Here's the picture for you, if you're not familiar with the spices.
                                         


For the dals : 

Moong dal / yellow lentils
1 teaspoon
Urad dal
1 teaspoon
Barley
1 teaspoon
Chana dal / split bengal gram
1 teaspoon
Almonds/ badam
10 nos
Pistachio  nuts
10 nos
Oats (any  variety)
1/4th cup
Dalia/ broken wheat
½ cup

Here's the picture of dals and nuts if you're not familiar with :


Method : 

1. Begin by making the masala powder for the daleem.
2. Make the dals and nuts powder. 
3. In a cooker add oil (or) ghee and add the mutton, ginger garlic paste, green chilli paste, salt and the daleem masala powder, add enough water  and cook until the meat it cooked well. The meat should be super soft. In a pressure cooker, it takes around 7 to 8 whistles. 
4. Now, separate the mutton and the bones. Keep the bones stock safe in the cooker. 
5. Shread the muton pieces using fork. (Just the way you pull the meat for pulled sandwiches) 
6. Return the meat into the cooker. 
7. Add the dals and nuts powder and add enough water for it to cook. 
8. After the cooking of powder/ flour is done, start mashing it with a wooden hand masher or any heavy spoon which can serve this purpose. The idea to mash this is to give the daleem its signature texture, the shreds of the meat. This will take about half an hour. 
9. Now add half of the fried onions to the daleem, mix it, add ghee, mix it well and finally add the lemon juice and mix well.. (when I say, mix well, it's about bashing the meat into strands)
10. Once you're happy with the texture of your daleem , serve it with fried onions, cashews and boiled eggs. 

Pictorial : 

Begin by making the masala powder for the daleem.



Daleem masala powder is ready.


Make the dals and nuts powder. 


Dals and nuts powder is ready. 



In a cooker add oil (or) ghee and add the mutton


ginger garlic paste,



green chilli paste



salt


daleem masala powder (add the entire masala)



add enough water and pressure cook until done.



Now, separate the mutton and the bones. Keep the bones stock safe in the cooker.



Shread the muton pieces using fork. (Just the way you pull the meat for pulled sandwiches) 



Return the meat into the cooker. 
Add the dals and nuts powder and add enough water for it to cook. 
(This is how it looks with the raw flours)



After the cooking of powder/ flour is done, start mashing it with a wooden hand masher or any heavy spoon which can serve this purpose. The idea to mash this is to give the daleem its signature texture, the shreds of the meat. This will take about half an hour. 

mash mash


Yuppie!!



Now add half of the fried onions to the daleem, mix it,

 add ghee, mix it well and

 finally add the lemon juice and mix well.. 





Enjoy! 

Notes : 
1. You could add garam masala on top before serving. 
2. When reheating the left over daleem, add water and adjust the seasonings. 
3. You could add rice, masoor and toor dals and other nuts to your daleem. 
4. If you want to skip the 4th point. Use mutton bones stock while cooking instead of water. 
5. During the process of mashing the meat, the stove is still on. Switch off the flame once the daleem is ready. 
5. Always serve daleem hot. 







A picture in the soft day light ! 


Thank you for visiting Blessy's Kitchen :)