Lamb & Lentil Broth
Haleem is often eaten during the winter months in the northern, mountainous territories of India and Pakistan. It's a steaming bowl of home comfort, a nutritious combination of lentils, shredded lamb and bulgur wheat that has depth and a warming texture.
Serves up to 8
- 11 onions, sliced
- 250ml vegetable oil
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 8 garlic cloves, crushed and chopped
- 2 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp chilli powder
- 1kg boneless lamb, cut into 4cm cubes
- 250g bulgur wheat
- 250g mixed pulses, such as red and yellow lentils
- 2 litres water
- 1 tbsp garam masala
- Mint leaves and lime wedges, to serve
How To Make Haleem
Fry four of the onions in a little of the oil, until brown at the edges. Allow to cool, then mince in a blender.
Heat the oil over a medium heat and add two sliced onions, frying until golden. Pour in the ginger and garlic pastes together with the crushed garlic and minced onions, drop in the turmeric, coriander and chilli powder, and stir-fry for a couple of minutes, until the masala has darkened in colour. Add the lamb and brown all over for 10 minutes.
Tip in the bulgur and mixed pulses, season with salt and flood with the water. Bring the water to the boil and then reduce the heat to low, cover and cook for 1½ hours. Stir regularly, making sure nothing sticks to the bottom.
Once the meat is tender, mash it with the back of a wooden spoon and cook for another 20 minutes. The oil should have risen to the top. Layer in the garam masala, allowing it to saturate for another 10 minutes. After 2 hours of cooking, the pot should be a heaving spiced lamb broth.
In a separate pan, fry the remaining sliced onions until crispy. Tip them over the surface of the haleem when it's served, then sprinkle with mint leaves and lime chunks and devour this Pakistani Lamb Broth using a spoon or soft chapattis.