Haleem (spicy Lamb Stew)
Haleem is a traditional spicy lamb stew that is popular in Navyath Muslim Cuisine. It is a hearty and flavorful dish that is perfect for a comforting meal, especially during the colder months.
Ingredients
- 1 lb boneless lamb, cut into small pieces
- 1 cup broken wheat
- 1/2 cup yellow split peas
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp garam masala
- 1/2 cup cooking oil
- Salt to taste
Instructions
- Wash the broken wheat and yellow split peas, then soak them in water for 30 minutes.
- In a large pot, heat the cooking oil and sauté the onions, garlic, and ginger until golden brown.
- Add the lamb pieces and cook until they are browned.
- Stir in the soaked broken wheat and yellow split peas, along with turmeric powder, red chili powder, garam masala, and salt.
- Pour in enough water to cover the ingredients and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the mixture is thick and creamy.
- Adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Cooking oil Measuring cups and spoons Saucepan
Serving suggestions
Serve the haleem hot with naan or rice, and garnish with fresh coriander leaves, ginger julienne, and a squeeze of lemon juice.
Tips & tricks
For a richer flavor, you can also add a dollop of ghee (clarified butter) on top before serving.
Cost
$20