Haleem is the best hug in a bowl. Made with mixed lentils and lamb, this is a rich, spicy, aromatic, warming, hearty stew that is often consumed during Ramadan to open the Fast (Iftar/Fatoor), but is also consumed outside of Ramadan because why not?
Haleem
This Haleem recipe is cooked low and slow for hours with some stirring in between. Everything simmers away together and harmonises beautifully at the end.
The meat will be falling off the bone, most of the lentils and marrow will melt into the broth completely, the ribs (if using) become sticky and you will be left with the most gorgeously creamy bowl of goodness.
Tips on making the best Haleem
- Frying the onions, garlic, ginger, meat and spices is known as bhuna. At this stage no water is added unless absolutely necessary.
The point of this stage is to get all the water cooked out and brown the meat until it sticks to the bottom and some fat appears on the surface.
Only then will you add water and continue with the cooking and browning until you end up with this really delicious broth that is full of velvety richness and flavour.
- You can also boil the meat with onions, whole garam masala, garlic, ginger and green chilli until tender. Both methods work well. This is an easier option.
- Add loads of toppings! Squeeze over some Lemon, add lots of crispy fried Onions, chopped Coriander, julienned Ginger and if you can find it, finely sliced Galangal.
- Many people tend to make the meat element or the entire recipe in a pressure cooker. I have a pressure cooker version coming soon via Ninja Kitchen.
- Garam Masala strength and potency varies from brand to brand. How long you have had it also plays into this so please adjust the quantity here to suit your taste.
How to make Haleem
Full instructions are at the bottom of the page:
Rinse and drain broth mix repeatedly (whilst stirring the Daal with your hands) until the water runs clear and is no longer cloudy. Soak at room temperature for 2 hours.
If using, boil lamb bones for 1 hour with 1 teaspoon of Salt.
Cook whole garam masala in ghee for 1 - 2 minutes.
Add onions and cook over high heat, until golden brown. Add ginger and cook for 3 - 4 minutes, then add garlic, green chilli, garam masala, cumin powder, coriander powder, chilli, turmeric and cook for 1 - 2 minutes till fragrant.
Add pureed Tomato and cook for 6 minutes, then add Lamb. Cook, stirring often for 15 minutes. The lamb and spices will stick to the bottom but that is ok. Keep scraping and stirring.
Drain Broth mix and add to pot with Salt and 1.5 l Water. Increase heat to high and bring to a boil, then reduce heat to low, cover and cook, stirring and scraping bottom of pot every 15–20 minutes, until meat is falling off the bone and daals and grains have nearly melted into the stew, 3.5–5 hours.
Stir in Mace.
Taste and add more salt and chilli if needed. Add fresh chillies if using.
Simmer over medium heat, stirring often, 5 minutes. Stir in Coriander.
Make Ahead
Haleem can be made 2 days ahead. Reheat in the microwave or on the stove over medium heat until warmed through.
Freezer Instructions
Haleem freezes really well for up to 3 months in an airtight container.
More Recipes you may like:
Chicken Akni, One Pot Chicken and Rice
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Haleem
Ingredients
- 1 cup Broth Mix Such as East End
- 1 lb Lamb Bones Optional
- 65 g Ghee Around ⅓ cup
- 6 Cardamom Pods
- 2 Star Aniseed
- 6 Cloves
- 8 Peppercorns
- 2 Cinnamon Sticks
- 2 large Onions Diced
- 5 inch Ginger Crushed, Adjust if this is too much for you
- 8 cloves Garlic Crushed
- 2 Green Chillies Crushed
- ¾ - 1 ½ tbsp tablespoon Ground Garam Masala See Notes
- 1 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- ¾ teaspoon Turmeric Powder
- 50 g Tomatoes Pureed
- 1 ¼ lb Lamb Shoulder or Leg Cut into 1 inch pieces
- ½ lb Lamb Ribs
- 2 - 3 teaspoon Salt
- 1.5 l Water
- ½ teaspoon Ground Mace
To serve
- Chopped Fresh Coriander
- Crispy Fried Onions
- Sliced Green Chillies
- Lemon Wedges
- Peeled and Julienned Galangal
Instructions
- Rinse and drain broth mix repeatedly (whilst stirring the Daals with your hands) until the water runs clear and is no longer cloudy. Soak at room temperature for 2 hours.
- If using, boil lamb bones for 1 hour with 1 teaspoon of Salt.
- Cook Cardamom, Star Anise, Cloves, Peppercorn and Cinnamon Sticks in ghee for 1 minute. Add onions and cook over high heat, until golden brown. Add ginger and cook for 3 - 4 minutes, then add garlic, green chilli, garam masala, cumin powder, coriander powder, chilli, turmeric and cook for 1 - 2 minutes till fragrant.
- Add pureed Tomato and cook for 6 minutes, then add Lamb and bones. Cook, stirring often for 15 minutes. The lamb and spices will stick to the bottom but that is ok. Keep scraping and stirring.
- Drain Broth mix and add to pot with Salt and 1.5 l Water. Increase heat to high and bring to a boil, then reduce heat to low, cover and cook, stirring and scraping bottom of pot every 15–20 minutes, until meat is falling off the bone and daals and grains have nearly melted into the stew, 3.5 –5 hours.
- Stir in Mace.
- Taste and add more salt and chilli if needed. Simmer over medium heat, stirring often, 5 minutes.
- Serve with lots of fresh coriander, crispy fried onions, lemon wedges, finely sliced green chillies and peeled and sliced galangal.
Notes
Tips on making the best Haleem
NOTE - Garam Masala strength and potency varies from brand to brand. How long you have had it also plays into this so please adjust the quantity here to suit your taste.- Frying the onions, garlic, ginger, meat and spices is known as bhuna. At this stage no water is added unless absolutely necessary. The point of this stage is to get all the water cooked out and brown the meat until it sticks to the bottom and some fat appears on the surface. Only then will you add a miniscule amount of water and continue with the cooking and browning until you end up with this really delicious broth that is full of velvety richness and flavour.
- Add loads of toppings! Squeeze over some Lemon, add lots of crispy fried Onions, chopped Coriander, julienned Ginger and if you can find it, finely sliced Galangal.
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