Entree: Bangladesh – Bangladeshi Street Food – হালিম ➤ Halim (Thick slow-cooked wheat and lentil stew with tender spiced meat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) boneless lamb, cut into 1-inch pieces
- 1 cup (180 g) cracked wheat (dalia or bulgur)
- 1/2 cup (100 g) mixed split lentils (chana dal and red lentils)
- 8 cups (1920 ml) water, plus more as needed
- 2 tbsp (30 ml) ghee (clarified butter)
- 1 tbsp (15 ml) vegetable oil
- 2 large onions, thinly sliced
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) garam masala
- 1/2 tsp (2.5 g) ground turmeric
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 green chilies, slit
- 1/2 cup (120 g) plain yogurt
- 1 cup (100 g) crispy fried onions (for garnish)
- 1/2 cup (20 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (30 g) julienned fresh ginger (for garnish)
- Lemon wedges for serving

Instructions

1. Rinse cracked wheat and lentils under cold water until water runs clear; soak together for 1–2 hours.
2. In a heavy pot or pressure cooker, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) ghee. Brown the lamb pieces in batches until seared; remove and set aside.
3. In the same pot, add sliced onions and cook over medium heat, stirring, until deeply golden and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.
4. Add ginger paste and garlic paste to the pot and cook 1–2 minutes, then stir in ground cumin, coriander, turmeric, and black pepper until fragrant.
5. Return the browned lamb to the pot, add soaked cracked wheat and lentils, 8 cups (1920 ml) water, yogurt, slit green chilies, and salt. Bring to a simmer.
6. Cover and cook gently for 1.5–2 hours on low heat (or 25–30 minutes in a pressure cooker), stirring occasionally and adding water if needed, until meat and grains collapse into a thick, porridge-like consistency.
7. Remove large bone fragments if any, then use an immersion blender or sturdy whisk to partially mash the mixture to a smooth but slightly textured consistency. Stir in remaining 1 tbsp (15 ml) ghee and garam masala; simmer 5–10 minutes to meld flavors.
8. Adjust seasoning and thickness with water if necessary; the haleem should be thick and spoonable.
9. Serve hot in bowls topped with reserved crispy fried onions, chopped cilantro, julienned ginger, a drizzle of ghee if desired, and lemon wedges on the side.