Lamb Haleem (South Asian style)

Name: Lamb Haleem (South Asian style)
Prep time: 2 h
Cook time: 6 h
Total time: 8 h
Cuisine: Indian, Asian
Ingredients: 1 ½ - 2 ½ cup Broth Mix; ¾ tbsp Salt; 1 tsp Red Chilli Powder; ¼ tsp Turmeric Powder; 1 tbsp Oil (Vegetable); 2 l Boiling Water or Stock; ½ cup Oil; ¼ cup Ghee; ¾ tbsp Cumin Seeds; 2 large Onions (sliced or diced); 2 tbsp Ginger Paste (5 inches, crushed); 2 tbsp Garlic Paste (8 - 10 cloves Garlic, crushed); 1 tbsp Green Chilli Paste (or 3 Green Chillies, sliced very finely); 50 g Tinned Plum Tomatoes (Pureed or Passata); 2 lb Lamb Shoulder (or a mix of Shoulder and Ribs cut into 1 1/2 inch pieces ); ¾ tsp Turmeric Powder; 1 ½ tsp Cumin Powder; 1 ½ tsp Coriander Powder; 1 tsp Red Chilli Flakes; 1 ½ tbsp Garam Masala; ¼ tsp Ground Mace (Optional); 1 l Water; 6 Green Cardamom Pods; 1 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 2 Star Anise; 8 Cloves; 8 Peppercorns; 2 Cinnamon Sticks; Chopped Fresh Coriander

Instructions

Prep:2hCook:6h

Lamb Haleem (South Asian style) - Haleem is the best hug in a bowl. Made with mixed lentils and lamb, this is a rich, spicy, aromatic, warming, hearty stew that is often consumed during Ramadan to open the Fast (Iftar/Fatoor), but is also consumed outside of Ramadan because it is so delicious!

Updated at: Wed, 29 Jul 2026 00:08:54 GMT