Serves 4-6
Haleem is a Stew made with Lamb or Mutton, Lentils, Barley and Whole Spices. The dish varies from region to region and is a comforting delicious meal to serve all year round. It is especially popular during Ramadan because it is such a hearty meal.
Ingredients
- 1 cup Broth Mix
- 1 lb Lamb Bones, Optional
- 65 g Ghee Around 1/3 cup
- 6 Cardamom Pods
- 2 Black Cardamom Pod
- 2 Star Aniseed
- 6 Cloves
- 6 Peppercorns
- 2 Cinnamon Sticks
- 2 large Onions, Diced
- 4 inch Ginger, Crushed
- 8 cloves Garlic, Crushed
- 2 Green Chillies, Crushed
- ¾ - 1 ½ tbsp tbsp Ground Garam Masala
- 1 ½ tsp Cumin Powder
- 1 ½ tsp Coriander Powder
- 1 tsp Red Chilli Powder
- ¾ tsp Turmeric Powder
- 100 g Tomatoes Pureed
- 1 ¼ lb Lamb Shoulder or Leg, Cut into 1 inch pieces
- ½ lb Lamb Ribs
- 2 - 3 tsp Salt
- 1.5 l Water
- ½ tsp 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 tsp 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.Variations
To speed things up a bit, use pre fried Onions.
Serving Suggestion
Serve with the toppings mentioned above alongside fresh Naan.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
