Hyderabadi Haleem

Name: Hyderabadi Haleem
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g lamb shoulder, diced; 100g broken wheat or bulgur; 100g chana dal; 50g masoor dal; 2 large onions, sliced and fried until crispy; 4 cloves garlic, minced; 3cm fresh ginger, minced; 2 tsp garam masala; 1 tsp turmeric; 1 tsp chilli powder; 4 tbsp ghee; fresh mint, fried onions and lemon to serve

A slow-cooked porridge of lamb, wheat and lentils spiced with whole spices — a Hyderabadi speciality.

Total time

180 min

Prep

30 min

Cook

150 min

Difficulty

hard

Cuisine

Indian

gluten-free

Ingredients

600glamb shoulder, diced

100gbroken wheat or bulgur

100gchana dal

50gmasoor dal

2large onions, sliced and fried until crispy

4 clovesgarlic, minced

3cmfresh ginger, minced

2 tspgaram masala

1 tspturmeric

1 tspchilli powder

4 tbspghee

fresh mint, fried onions and lemonto serve

Instructions

Soak wheat and dals together overnight.

Cook lamb with garlic, ginger and spices until very tender.

Cook soaked wheat and dals until very soft.

Combine lamb and grain mixture, mash and stir vigorously.

Add ghee and continue cooking on low heat 30 minutes stirring constantly.

Haleem should have a porridge-like consistency.

Season generously.

Serve topped with fried onions, fresh mint, ginger julienne and lemon juice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

601

Protein

38.7g

Fat

45.4g

Carbs

8.3g

Fiber

1.8g

Sodium

113mg

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