Indian

Haleem

Name: Haleem
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 120 g mutton on the bone; 40 g cracked wheat (dalia); 15 g chana dal; 10 g masoor dal; 10 g moong dal; 1 tbsp ghee; 1 onion; 1 tsp ginger paste; 1 tsp garlic paste; 1 tbsp plain yoghurt; 0.25 tsp ground turmeric; 0.5 tsp red chilli powder; 0.5 tsp ground coriander; 0.5 tsp garam masala; 0.75 tsp salt; 600 ml water; 1 tsp fresh ginger; 1 tbsp coriander leaves; 5 mint leaves; 1 green chilli; 0.25 lemon

A slow-cooked stew of mutton, cracked wheat and mixed lentils, pounded to a thick, sticky porridge and finished with fried onion, ginger, mint and lemon.

Lunch & dinner 8g+ fibre

135 min15 prep · 120 cookMedium416 kcalper serving

Method

Rinse 40 g of cracked wheat, 15 g of chana dal, 10 g of masoor dal and 10 g of moong dal together in several changes of cold water until it runs clear, then cover generously with cold water and leave to soak for at least 4 hours or overnight. Drain well.
Melt 1 tbsp of ghee in a heavy-based pot or small pressure cooker over medium heat and fry 1 thinly sliced onion, stirring often, for 8-10 minutes until deep golden brown. Lift out half of it with a slotted spoon onto kitchen paper — this is your birista for garnishing — leaving the rest in the pot.
Stir 1 tsp of ginger paste and 1 tsp of garlic paste into the pot and fry 30 seconds until the raw smell goes. Add 120 g of mutton, raise the heat and brown the pieces on all sides for about 5 minutes.
Lower the heat and add 1 tbsp of whisked yoghurt, 0.25 tsp of turmeric, 0.5 tsp of red chilli powder, 0.5 tsp of ground coriander and 0.75 tsp of salt. Cook, stirring, for 5 minutes until the masala thickens and the ghee separates at the edges.