Tuesday, May 15, 2012

A Worldly Curry: Introducing Hyderabadi Murgh Haleem

We introduce you to Hyderabadi Murgh Haleem, one of the new curries we’ve added to our Georgetown menu.

Literally meaning “patient” and “merciful,” Haleem is a thick Arabic-Persian-Iranian-India dish. Although this dish may vary in preparation from region to region, it essentially is made up of wheat, lentils, barley and meat. We prepare ours with ground chicken.

Murgh Haleem

This dish is slow cooked for seven to eight hours, which results in a stew-like consistency, blending the flavors of spices. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies and is usually eaten with naan.

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