Halim recipe

Ingredients Of Haleem

• 1/2 tsp lamb (boneless)

• 150 gms moong dal (washed)

• 50 gms dal chana

• 100 gms wheat (broken)

• 500 ml desi ghee

• 10 Cloves

• 4 Bay leaves

• 1 gms saffron

• 30 gms green chilly paste

• 10 gms turmeric powder

• 6 gms mace

• 10 gms green cardamom

• 50 gms garlic paste

• 50 gms ginger, grated

• 150 gms onion, fried

• 3-4 litre lamb stock

• to taste salt

How to Make Haleem

• Wash and soak all the lentils and broken wheat together for 2 hours.

• Take a heavy bottom handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.

• Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.

• Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.

• Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.

• Check for the seasoning and serve with the choice of breads

Recipe Notes

You can pair Haleem with breads like Baqarkhani or you can have it alone as it is a whole meal in itself.