Cooking Haleem

Cooking Haleem, originally uploaded by firoze shakir photographerno1.

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distinctively chopped pieces
ruminatively diced pieces
of a poets heart liver and spleen
with nitric acid thoroughly
washed clean
great hygiene
she who keeps
the house clean
the mixture of raw
emotions
marinated
serene coriander
cumin onions garlic added
some freshly boiled
french beans tomato paste
'lime juice pathani cuisine
minced and ground
with soaked wheat
pure pristine
pressure cooked
till the poets mutton
turns soft and lean
served piping hot
from a tureen
to all three brothers
by an afghan queen



Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes.
•Mince and grind to a fine paste.
•In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala.
•Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan.
•Serve hot, with lime wedges