Entree: India – Hyderabad / Telangana – ہلیم ➤ Haleem (Slow-cooked savory porridge of meat, wheat, and lentils blended into a rich, spiced paste)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 5 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 cup (200 g) cracked wheat (dalia), rinsed and soaked 30 minutes
- 1/2 cup (100 g) chana dal, rinsed
- 1/2 cup (100 g) masoor dal (red lentils), rinsed
- 1/4 cup (50 g) split mung dal, rinsed
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 large onions, about 10 oz (280 g), one sliced and one thinly sliced for frying
- 1 tbsp (15 ml) ginger paste or 1 tbsp freshly grated ginger
- 1 tbsp (15 ml) garlic paste
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) red chili powder, adjust to taste
- 1/2 tsp (2.5 ml) turmeric powder
- 4 cups (960 ml) water or meat stock, plus more as needed
- 1/4 cup (60 ml) plain yogurt (optional)
- Salt to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh mint
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (50 g) crispy fried onions for garnish
- 1/4 cup (25 g) slivered almonds and pistachios, toasted, for garnish

Instructions

1. Soak the cracked wheat and the dals for 30 minutes, then drain. Set aside.
2. In a heavy-bottomed pot or pressure cooker, heat 2 tbsp (30 ml) ghee over medium heat. Fry half the thinly sliced onions until deep golden and crisp; remove and reserve for garnish.
3. Add the remaining ghee, brown the lamb pieces in batches until seared on all sides; remove and set aside.
4. In the same pot add the sliced onions, ginger and garlic; sauté until soft and lightly browned. Stir in ground coriander, cumin, garam masala, red chili and turmeric and cook 1–2 minutes until fragrant.
5. Return the browned lamb to the pot, add the soaked cracked wheat and dals, yogurt (if using), and 4 cups (960 ml) water or stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook, stirring occasionally, until the meat is very tender and the grains are fully cooked, about 1 1/2 to 2 hours (or pressure cook for 30–40 minutes).
6. Remove a portion of the cooked meat and grains and use a food processor or blender to pulse into a coarse smooth paste; alternatively shred and pound in a mortar and combine back into the pot. Use an immersion blender to achieve a thick, silky consistency, adding hot stock a little at a time to adjust texture.
7. Continue to simmer the combined haleem, stirring frequently to prevent sticking, for 20–30 minutes so flavors meld and the mixture reaches a porridge-like consistency. Adjust salt and spice levels.
8. Stir in lemon juice, chopped cilantro and mint. Serve hot topped with reserved fried onions, toasted nuts, extra mint/cilantro and lemon wedges.