Indian cuisine · Soups & Stews

Haleem

Hyderabadi stew of cracked wheat, lentils and lamb, stirred creamy for hours and topped with fried onions and mint.

Ingredients · for 6 servings

• 600g lamb shoulder
• 150g cracked wheat
• 150g mixed lentils (yellow and red)
• 3 onions
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 80g ghee
• 1 lime
• 1/2 bunch mint
• Salt

Instructions

1. Soak the cracked wheat in cold water overnight, drain the next day and rinse the mixed lentils thoroughly.
2. Cut two of the onions into thin rings and deep-fry in half the ghee for 12–15 min. until deep golden brown, then remove and set aside for garnish.
3. Heat the remaining ghee, fry the third onion (diced) with the ginger-garlic paste for 5 min., add the turmeric and chili powder, and sear the diced lamb well all over.
4. Add the cracked wheat, lentils, 2L water and salt, cover and simmer gently for 90–120 min. until everything breaks down and the meat can be crushed with a fork.
5. Remove the meat, shred it, return it to the pot and beat the mixture vigorously with a wooden spoon for 20–30 min. until a glossy, thick paste with no visible fibres forms.
6. Season with garam masala and salt, and serve with the fried onions, mint leaves and lime wedges.