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