Haleem (Slow-Cooked Meat And Lentil Stew) Indo Style Recipe

• 1 lb boneless lamb shoulder, cut into 1-inch pieces
• 1/2 cup cracked wheat (dalia)
• 1/4 cup split yellow lentils (moong dal)
• 1/4 cup split Bengal gram (chana dal)
• 1/4 cup red lentils (masoor dal)
• 1 large yellow onion, thinly sliced
• 2 tbsp ghee (clarified butter)
• 2 tbsp vegetable oil
• 2 tbsp ginger-garlic paste
• 1/2 cup plain Greek yogurt
• 2 tsp garam masala
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder
• Salt, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup fresh mint leaves, chopped (for garnish)
• 2 tbsp fried onions (for garnish)
• 2 tbsp fresh lemon juice

Haleem Instructions

1. Rinse the cracked wheat, split yellow lentils, split Bengal gram, and red lentils thoroughly under cold water until the water runs clear.
2. Soak the cracked wheat and all lentils together in enough water for 30 minutes.
3. Drain the soaked grains and lentils, then transfer them to a large pot. Add 5 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally, until the grains and lentils are very soft and mushy.
4. While the grains and lentils are cooking, heat 1 tablespoon ghee and 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium heat.
5. Add the thinly sliced onion and sauté, stirring frequently, until golden brown and caramelized, about 12-15 minutes. Remove half of the fried onions and set aside for garnish.
6. Add the ginger-garlic paste to the remaining onions in the pot and sauté for 2 minutes until fragrant.
7. Add the lamb pieces to the pot and cook, stirring, until the meat is browned on all sides, about 8 minutes.
8. Stir in the yogurt, garam masala, ground coriander, ground cumin, ground cinnamon, ground black pepper, ground turmeric, red chili powder, and salt to taste. Cook for 3 minutes, stirring constantly, until the spices are well mixed and aromatic.
9. Add 2 cups of water to the meat mixture, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the lamb is very tender and can be easily shredded with a fork.
10. Once the lentils and grains are cooked, use an immersion blender or potato masher to blend them into a smooth, thick paste.
11. Shred the cooked lamb pieces in the pot using two forks or a potato masher, ensuring the meat is finely broken down.
12. Add the blended lentil and grain mixture to the pot with the shredded lamb. Mix thoroughly to combine.
13. Pour in 1 more cup of water if needed to achieve a thick, porridge-like consistency. Stir well.
14. Simmer the combined mixture over very low heat for 45 minutes, stirring frequently to prevent sticking, until the haleem is thick and creamy.
15. In a small pan, heat the remaining 1 tablespoon ghee and 1 tablespoon vegetable oil. Once hot, pour this tempering over the haleem and stir to incorporate.
16. Stir in the fresh lemon juice, then taste and adjust salt or spices as needed.
17. Serve the haleem hot, garnished with reserved fried onions, chopped cilantro, and chopped mint leaves.