Lamb haleem

Name: Lamb haleem
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp of vegetable oil; 1kg lamb, a mixture of shoulder and leg, cut into 1-inch pieces; 2 green cardamom pods; 1 black cardamom pod; 1/2 tsp cloves; 2 Indian bay leaves, fresh; 8 tbsp of ginger-garlic paste; 2 tsp sea salt; 100g of wheat grain; 2 tbsp of split yellow moong lentils, washed; 2 tbsp of urad dal, washed; 100g of ghee; 1 tbsp of ground coriander; 1 tbsp of Kashmiri chilli powder; 1 tbsp of ground turmeric; 4 green chillies, finely chopped; 1 bunch of coriander, chopped; 1 bunch of mint leaves, finely sliced; 1 tbsp of garam masala; fried onions, to garnish; ginger, julienned, to garnish; 1 handful of puffed wheat, to garnish (optional)

Instructions

Cook:1h 30min

A rich, thick and relatively dry lamb dish from the state of Telengana, the sauce for haleem is made by simmering wheat and lentils until tender, then blitzing into a paste.

Updated at: Sat, 30 May 2026 07:59:59 GMT