Recipe No 867

Haleem

Time

Total:

Difficulty
advanced
Yield
6 serves • 2563 g
Metric Imperial

Processes

  • Urad dal (split black lentils, NOT beluga)
    18 g
  • Bulgur wheat
    20 g
  • Pearl barley
    10 g
  1. 01
    Combine ingredients in a bowl. Rinse with cold water.
  2. 02
    Cover again with cold water. Let soak for .

  • Rice
    50 g
  • Water
    750 g
  1. 03
    Rinse rice three times.
  2. 04
    Drain the grains from and combine with the drained rice in a small saucepan with 750 g / 26.5 oz water.
  3. 05
    Bring to a simmer over a medium heat.
  4. 06
    Cook, stirring regularly, until very tender, about . The grains should break up and you should end up with a thick porridge. Add a splash more boiling water if it gets too thick towards the end of cooking.

  • cloves (2 units)
    0.01 g
  • cinnamon stick (½ stick)
    1 g
  • dried rose petals (1 tsp, whole)
    0.5 g
  • bay leaf (1 tbsp, crumbled)
    0.3 g
  • black peppercorns (1 tsp, whole)
    2.9 g
  • fennel seed (1 tsp, whole)
    2 g
  1. 07
    Tie the spices together into a spice sachet.

  • saffron (⅛ tsp)
    0.25 g
  • water (boiling) (2 tbsp)
    30 g
  1. 08
    Toast the saffron on a dry frying pan an over low heat for approximately .
  2. 09
    Grind to a fine powder with a mortar & pestle.
  3. 10
    Add 30 g / 1.1 oz boiling water and set aside.

  • Boneless lamb leg
    750 g
  1. 11
    Cut lamb leg into 2 cm / ¾" – 3 cm / 1⅛" cubes.
  2. 12
    Cover with boiling water, leave for , then drain.

  • milk
    600 g
  • garlic, finely grated (2 tbsp)
    50 g
  • ginger, finely grated
    35 g
  • green chiles, finely chopped
    10 g
  1. 13
    In a large pan, combine the ingredients, along with the sachet from and the lamb leg from .
  2. 14
    Simmer over medium-low heat until completely tender, approximately . (Alternatively, pressure cook on high pressure for .)

    1. 15
      Incorporate the grain mixture from and simmer until the meat starts to fall apart, – . Add a little water if it becomes too thick.
    2. 16
      Remove and discard the spice sachet.

      1. 17
        Transfer half of the product from to a blender and pulse until fairly smooth.
      2. 18
        With the other half, use a spoon to crush the pieces of meat in the pan a little.
      3. 19
        Return the blended product back to the pan.

      • butter
        60 g
      • salt (2 tsp)
        12 g
      • coriander / cilantro leaves
        10 g
      • mint leaves
        10 g
      1. 20
        Add ingredients to the pan and mixture from , stirring well to incorporate.
      2. 21
        Simmer for – , stirring regularly to prevent bottom burning. The result should be a thick, almost dough-like consistency and darken slightly.
      3. 22
        When the mixture starts to come away from the edges of the pan, cook for another .

      • heavy cream (½ cup)
        125 g
      1. 23
        Add the cream and allow to simmer for .

      • butter
        15 g
      • cardamom (½ tsp, ground)
        1 g
      • mace (¼ tsp, ground)
        0.4 g
      1. 24
        Add ingredients to the mixture and stir well.

      • crispy onions
      • ginger, matchsticks
      • coriander
      • mint
      • lemon wedges
      • naan
      1. 25
        To serve, spoon the haleem into warmed bowls and drizzle 1 tsp saffron water from over each portion. Top with the crispy onions, ginger matchsticks, coriander and mint. Serve the lemon wedges and naan on the side.