½ kg spring lamb (more soft meat, cut into small cubes, but also few boney pieces to give the haleem a nice flavour)1 ½ medium onions (cubed)2 cups Haleem dhall (lentils) mixShan Haleem Masala (3tsp)Green Masala (1 teaspoon) OR crushed green chilli to taste Freshly crushed ginger (5tsps) and garlic (1tsp)1 teaspoon arad (Turmeric)1 teaspoon dhana jeeru (cumin)Salt to taste½ cup fresh chopped mint¼ cup fresh chopped coriander1 tomato (cubed)Oilghee (Clarified butter)Lemon juice or lemon wedges for serving
1.) Wash dhall (lentils) and boil in warm salty water with a pinch of arad (Turmeric) and 1 teaspoon oil.2.) Warm a bit of ghee (Clarified butter) and oil in another pot, add the onions and cook till soft then add the ginger/garlic and cook till everything is golden brown.3.) Add the washed and drained lamb to this and cook for about 15mins on medium heat then add the salt, arad (Turmeric), dhana jeeru (cumin), Haleem masala, mint coriander and 1 cup hot water or enough to just cover the meat - cook until the water is halfway then add in the tomato - cook till a nice masala is formed and no water is left and the oil/ghee (Clarified butter) has come to the top.4.) The dhall (lentils) should be boiled by now - blend it with a hand blender until it’s smooth then add it to the lamb ... mix well ... Add a bit of hot water if you want the Haleem to be a bit thinner, taste and add more salt if needed and boil for a few more minutes until it’s your desired thickness.5.) Garnish with fried onions and mint and serve with lemon juice or fresh lemon wedges and naan.
INFO & TIPS
I go a bit crazy on ginger and mint because I love the flavour - you might want to add less ☺️☺️☺️