Pakistan

Haleem

Name: Haleem
Total time: 180 min
Yield: 6
Cuisine: Pakistan
Ingredients: 500 g Lamb; 150 g Wheat (husked); 150 g Mixed lentils; 2 Onions (fried); 2 tbsp each Ginger-garlic paste & garam masala; 4 tbsp Ghee; to garnish Ginger, chilli, coriander, lime

Savoury porridge of wheat, lentils and meat

Haleem is a thick, savoury stew of wheat, lentils and meat, rooted in the Arab harees tradition and brought to South Asia via Persia.

Hours of simmering and pounding turn the ingredients into a creamy, almost uniform mass; haleem is especially prized during Ramadan.

Servings6

Time180 min

LevelAdvanced

Ingredients

Lamb500 g
Wheat (husked)150 g
Mixed lentils150 g
Onions (fried)2
Ginger-garlic paste & garam masala2 tbsp each
Ghee4 tbsp
Ginger, chilli, coriander, limeto garnish

★ = available authentic in the Asia Boutique

Preparation

Soak the wheat and lentils overnight.
Braise the lamb soft with spices.
Cook the wheat and lentils soft separately.
Simmer all together long and pound into a creamy mass.
Garnish with fried onions, ginger, chilli and lime.

Make it original

Husked wheat, lentils and garam masala for haleem are in the Asia Boutique.

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