Lamb Haleem (South Asian style) - 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 it is so delicious!

What is Haleem?

Haleem is a Persian recipe for type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it always includes wheat or barley, meat and lentils.

In this recipe, everything (Lentils/Barley, Spices and Meat) simmer away together and harmonises beautifully at the end. The lentils are boiled till they disintegrate, the meat softens till it falls off the bone (you can either keep it as it is or shred it, I prefer it whole), and the marrow will melt into the broth completely, if you add ribs they become sticky and you will be left with the most gorgeously creamy bowl of goodness.

This dish is slow-cooked for hours and then vigorously stirred or beaten with a pestle-like stirring stick.

We don’t always shred the meat and my personal preference is to have the meat soft and yielding but not shredded.
Nowadays instead of cooking for hours, we tend to place it all in a pressure cooker.

Cooked haleem is garnished with fried onions, julienne-cut ginger, sliced green chillies, coriander leaves, lemon wedges, and a ground masala made with whole spices.

Haleem is served hot with Naan (we have it with soft bun type naan) or flat breads or on its own.

4 main components

Haleem is made of four main elements. These are:

Grain: wheat or barley is almost always present. Pulses (such as mixed lentils) and sometimes Rice.
Meat: usually beef or lamb and mutton; goat meat; or chicken
Spices: both whole and ground.
Liquid:Water, milk, or stock/broth.

Ingredients in Haleem

Although this recipe is easy to make, the ingredient list is long! Please don’t let that put you off. Here is what you need to make it:

Grain and Lentil layer - This includes Split Pigeon Peas, Moong Dal, Chana Dal, Urad Dal, Masoor Dal. Sometimes Rice, Broken Wheat and Pearl Barley also go into Haleem. You can add all of these or just a few different ones such as Rice and Red Lentils. Alternatively, you can buy a broth mix from most Asian superstores which works just as well.

This is boiled with Salt, Red Chilli, Turmeric, Oil and Water.

Masala and Lamb Layer - Oil and Ghee, Cumin Seeds, Onions, Ginger, Garlic, Green Chilli, Tomatoes, Lamb Shoulder, Salt,
Red Chilli Powder, Turmeric Powder, Red CHilli Flakes, Cumin Powder, Coriander Powder, Mace (Optional), Water

Spice Blend topping - Green Cardamom, Whole Coriander, Cumin Seeds, Star Anise, Cloves, Peppercorns, Cinnamon.

How to make Haleem

Full instructions can be found in the recipe card at the bottom of the page:

Step 1 - Boil the Lentils

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 or overnight.

Boil for 1-2 hours with Salt, Red Chilli, Turmeric, Oil and Water until the Lentils have nearly broken down. Blend to a thick consistency and set aside.

Step 2 - Make Masala and sear the Meat

Add Ghee and Oil to pot.

Add Cumin Seeds and once fragrant add Onions. Cook over medium high heat, until golden brown.

Add ginger, garlic and green chilli and cook for 2 minutes.

Stir in Tomatoes and cook covered on medium high for 10 minutes.

Add Meat and sear for 5 minutes per side.

Add Spices and cook on medium high for 1 - 2 minutes till fragrant. Keep scraping and stirring!

Add all the contents of the pot to a pressure cooker and cook with 1 l of Water for 25 - 30 minutes. Or cook on the hob for 3-4 hours.

Carefully remove the lid and then if you are shredding the meat, do this now and set aside.

Step 3 - Add Lentils to Meat

Add the Lentils to the Meat and stir through.

Step 4 - Roast and blend Garam Masala

Add Garam Masala ingredients to a pot and roast till fragrant. Blend to a powder and then scatter over the Meat. Simmer on medium heat for 10 - 20 minutes.

Note - You can shred the Meat or leave it whole.

Tips on making the best Haleem

Bhuna

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 begins to stick 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 if you are pressed for time.

Toppings

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.

How to 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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