1 kg spring lamb (boney & soft)2 ½ cups mixed haleem dhall (lentils) 3 teaspoons salt (to taste)1 teaspoon vinegar 3 teaspoons green masala¼ teaspoon arad (Turmeric) 1 teaspoon dhana jeeru (cumin) powderFresh green chilliesChopped coriander Chopped mintFried onions1 teaspoon fresh chopped ginger1 teaspoon whole jeeru (cumin)5-7 tablespoons ghee (Clarified butter)3 tablespoons oilCurry leavesHot water as and when needed (approx 6 cups)
1.) Wash and drain the lamb. Add 1 teaspoon salt, ¼ teaspoon arad (Turmeric), 1 teaspoon dhana jeeru (cumin) powder, 1 teaspoon vinegar and 3 teaspoons green masala to marinate the lamb. Heat oil and add lamb to it, brown for 5-10 minutes then cover ¾ way with hot water and cook until the meat is tender.2.) Boil Haleem in water with 1 teaspoon salt, when it’s soft, blend it with a hand blender and add it to the cooked lamb.3.) Add chopped coriander and mint and mix well, if the Haleem is too thick add a little more hot water (taste salt at this point and add more if needed), leave on low heat to boil.4.) In another small pot make the vagaar/tadka by adding the ghee (Clarified butter), ginger, whole jeeru (cumin), curry leaves and fried onion, on medium heat until it bubbles then add it to the Haleem. Mix well and remove pot from the stove (taste salt again, add if needed) then garnish with more coriander, springonion and sliced green chilli.4.) Serve hot, enjoy!
INFO & TIPS
I don’t like using a pressure cooker or instant pot so I batch cook a kg or 2 of lamb while it’s still fresh when I buy it.
I then pack it in Tupperwares and freeze for when I need it to make chops pakora or cook something quickly (eg, haleem or akhni)
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