Lamb Haleem (South Asian style)

Lamb Haleem (South Asian style)

Safira

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!

5 from 2 votes

Print Recipe

Prep Time 2

Cook Time 6

Total Time 8

Course Dinner

Cuisine Indian, South Asian

Servings

Calories 576 kcal

Ingredients

Grain Layer

1 ½ - 2 ½ cup Broth Mix Such as East End or use mixed Lentils and Rice (Urad, Moong, Masoor, Barley and Rice) I use between 1 - 2 cups depending on how many people are eating
¾ tablespoon Salt
1 teaspoon Red Chilli Powder
¼ teaspoon Turmeric Powder
1 tablespoon Oil Vegetable
2 l Boiling Water or Stock

Masala

½ cup Oil
¼ cup Ghee
¾ tablespoon Cumin Seeds
2 large Onions sliced or diced
2 tablespoon Ginger Paste 5 inches, crushed
2 tablespoon Garlic Paste 8 - 10 cloves Garlic, crushed
1 tablespoon Green Chilli Paste or 3 Green Chillies, sliced very finely
50 g Tinned Plum Tomatoes Pureed or Passata
2 lb Lamb Shoulder or a mix of Shoulder and Ribs cut into 1 ½ inch pieces
¾ tablespoon Salt
1 teaspoon Red Chilli Powder
¾ teaspoon Turmeric Powder
1 ½ teaspoon Cumin Powder
1 ½ teaspoon Coriander Powder
1 teaspoon Red Chilli Flakes
1 ½ tablespoon Garam Masala
¼ teaspoon Ground Mace Optional
1 l Water

Garam Masala Powder

6 Green Cardamom Pods
1 tablespoon Coriander Seeds
1 tablespoon Cumin Seeds
2 Star Anise
8 Cloves
8 Peppercorns
2 Cinnamon Sticks

Toppings

Chopped Fresh Coriander
Crispy Fried Onions
Peeled and Julienned Galangal or Ginger
Sliced Green Chillies
Lemon Wedges

Instructions

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 over medium high heat.
Add Salt, Chilli Powder, Turmeric Powder, Cumin, Coriander, Red Chilli Flakes, Garam Masala and Mace. 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.
Add toppings and serve!

Notes

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.

Bones

My mum adds 1 lb of Bones which she pre boils for 1 hour before adding them to the Haleem. This adds another layer and dimension of flavour.

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.

Nutrition

Calories: 576kcalCarbohydrates: 25gProtein: 29gFat: 40gSaturated Fat: 18gCholesterol: 118mgSodium: 2034mgPotassium: 678mgFiber: 12gSugar: 1gVitamin A: 82IUVitamin C: 5mgCalcium: 81mgIron: 5mg

Keyword Haleem, Haleem Recipe, Lamb and Lentil Stew, Lamb Stew, Meat Stew, South Indian Haleem

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