Recipes by chef Sabir Khan, banquet tandoor chef at Jaypee Greens Golf and Spa Resort, Noida.

Haleem

Made with lamb, lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredients

• ½ tsp lamb (boneless)
• 150 gm moong dal (washed)
• 100 gm wheat (broken)
• 500 ml desi ghee
• 10 cloves
• 4 bay leaves
• 1 gm saffron
• 30 gm green chilly paste
• 10 gm turmeric powder
• 6 gm mace
• 10 gm green cardamom
• 50 gm ginger paste
• 50 gm ginger, grated
• 150 gm onion, fried
• 3-4 litre lamb stock
• Salt to taste

Method

• Wash and soak all the lentils and broken wheat together for 2 hours.
• Take a heavy bottom handi and add ghee to temper it with whole spices- cloves, bay leaf and green cardamom.
• When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
• Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
• Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
• Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
• Check for the seasoning and serve with choice of breads.

Mutton Shami Kebab

Mutton shami kebabs are a perfect snack option during Ramadan and also a great side dish to be served with chicken biryani.

You can serve with onion rings, lemon and dhaniya pudina chutney.

Ingredients

• 500 gm boneless mutton
• 1 cup chana dal
• ½ tsp turmeric powder
• 10 cloves garlic
• 2 inch ginger
• 3 green chillies finely chopped
• ¼ pecans finely chopped
• 3 sprig mint leaves
• Salt as required
• Oil as needed
• 4 red chillies
• 1 tsp black pepper powder
• 5 cloves
• ½ inch cinnamon stick
• 2 cardamom
• ½ tsp shahi jeera
• 2 black cardamom

Method

• Wash and soak chana dal for minimum 1 to 2 hours.
• Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
• Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
• Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
• Add finely chopped onion, chopped green chillies, chopped mint and coriander and mix nicely till everything incorporates well.
• Heat a wide pan and grease it with 1-2 tablespoon oil.
• Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
• Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.