Haleem

Time

7 hours total: attended, 7 hours unattended

Difficulty

advanced

Yield

2563.357 g (servings 6 )

Ingredients

Weight

Volume

Procedure

Urad dal (split black lentils, NOT beluga)

18 g

Bulgur wheat

20 g

Pearl barley

10 g

Combine ingredients in a bowl. Rinse with cold water.

Cover again with cold water. Let soak for 3 hours.

Rice

50 g

Water

750 g

Rinse rice three times.

Drain the grains from A and combine with the drained rice in a small saucepan with 750 g water.

Bring to a simmer over a medium heat.

Cook, stirring regularly, until very tender, about 40 minutes. 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

0.007 g

2 units

cinnamon stick

1 g

½ stick

dried rose petals

0.5 g

1 tsp, whole

bay leaf

0.3 g

1 tbsp, crumbled

black peppercorns

2.9 g

1 tsp, whole

fennel seed

2 g

1 tsp, whole

Tie the spices together into a spice sachet.

saffron

0.25 g

2 pinches

water (boiling)

30 g

2 tbsp

Toast the saffron on a dry frying pan an over low heat for approximately 3 minutes.

Grind to a fine powder with a mortar & pestle.

Add 30 g boiling water and set aside.

Boneless lamb leg

750 g

Cut lamb leg into ⅘" / 2 cm – 1.181" / 3 cm cubes.

Cover with boiling water, leave for 3 minutes, then drain.

milk

600 g

garlic, finely grated

50 g

5⅗ cloves

ginger, finely grated

35 g

green chiles, finely chopped

10 g

In a large pan, combine the ingredients, along with the sachet from C and the lamb leg from E.

Simmer over medium-low heat until completely tender, approximately 1 hour 30 minutes. (Alternatively, pressure cook on high pressure for 30 minutes.)

Incorporate the grain mixture from B and simmer until the meat starts to fall apart, 30 minutes – 45 minutes. Add a little water if it becomes too thick.

Remove and discard the spice sachet.

Transfer half of the product from F to a blender and pulse until fairly smooth.

With the other half, use a spoon to crush the pieces of meat in the pan a little.

Return the blended product back to the pan.

butter

60 g

salt

12 g

2 tsp

coriander / cilantro leaves

10 g

mint leaves

10 g

Add ingredients to the pan and mixture from G, stirring well to incorporate.

Simmer for 25 minutes – 30 minutes, stirring regularly to prevent bottom burning. The result should be a thick, almost dough-like consistency and darken slightly.

When the mixture starts to come away from the edges of the pan, cook for another 5 minutes.

heavy cream

125 g

½ cup

[

Add the cream and allow to simmer for 10 minutes.

butter

15 g

cardamom

1 g

½ tsp, ground

mace

0.4 g

¼ tsp, ground

]

Add ingredients to the mixture and stir well.

crispy onions

ginger, matchsticks

coriander

mint

lemon wedges

naan

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

Nutrition

Serving size 427 g; calories 416.5 kcal, kilojoules 1741.9 kJ, protein 17.7 g, carbohydrates 76.5 g, sugar 2.4 g, fat 3.9 g, saturated fat 0.7 g, unsaturated fat 2.4 g, trans fat 0 g, fiber 13.6 g, cholesterol 0 mg,

Author cbrauchli

Yield (approx)

Servings

Serving size 427 g

Serve	Per serve
Energy (kcal)	416.5
Energy (kJ)	1741.9
Protein (g)	17.7
Fat (g)	3.9
Carbs (g)	76.5
Sugars (g)	2.4
Fiber (g)	13.6
Sodium (mg)	20065.6
Cholesterol (mg)	0

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