Haleem
A hearty, slow-cooked stew of broken wheat, barley, lentils and melt-in-the-mouth lamb. A Ramadan and celebratory favourite.
3h
6 people
- / 5.0
Uploaded by
halalme
Ingredients
700 g bone-in lamb (cubed)
150 g broken wheat (daliya)
50 g barley
50 g chana dal
50 g masoor dal
3 tbsp haleem masala
4 tbsp ghee
3 large onions
Instructions
Soak broken wheat, barley, chana dal and masoor dal together in water for 4 hours. Drain.
In a heavy pot, heat ghee and fry onion until deep golden. Add lamb, ginger-garlic paste and haleem masala. Cook 10 minutes.
Add 2 litres of water. Bring to boil, then simmer on low heat for 2 hours, skimming foam as needed.
Remove lamb pieces, shred the meat off the bone and return to the pot.
Add the soaked grains to the pot. Cook for another 45 minutes, stirring constantly, until the mixture thickens to a porridge-like consistency.
Use a hand blender to partially blend for texture. Adjust seasoning.
Serve topped with crispy fried onions, fresh ginger julienne, lemon juice and chopped coriander.
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