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: 2 ½ cup Broth Mix (Such as East End or mixed Lentils (Urad, Moong, Masoor, Barley and Rice)); 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); 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1 tbsp Green Chilli Paste; 200 g Tinned Plum Tomatoes (Pureed or Passata); 2 lb Lamb Shoulder (or Leg, Cut into 1 inch pieces); ¾ tsp Turmeric Powder; 1 ½ tsp Cumin Powder; 1 ½ tsp Coriander Powder; 1 tsp Red Chilli Flakes; ¼ tsp Ground Mace (Optional); 1 l Water; 6 Green Cardamom; 1 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 2 Star Anise; 10 Cloves; 10 Peppercorns; 2 Cinnamon Sticks; Chopped Fresh Coriander; Crispy Fried Onions

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: Sun, 23 Feb 2025 00:10:07 GMT