Lamb Haleem Stew Style Pressure Cooker Recipe

Stew style Haleem made with cubed lamb, whole wheat berries, Garbanzo beans

What is Haleem? Please click to learn about cooking Haleem

Ingredients

1. Whole wheat berries: 1 Cup

2. Dried Kabuli Chana (Garbanzo beans): ½ Cup

3. Ghee (Clarified butter): ½ cup
4. Boneless Lamb cubed about 1" to 1½: 1 Pound

5. Finely chopped onions: 2 cups

6. Salt: 1 teaspoon

7. Ground Lal Mirch (Cayenne Pepper): 2 teaspoons

8. Finely chopped ginger: 1 Inch (1 Tablespoon)
9. Minced Garlic: 2 Tablespoons

10. Turmeric Powder: ¼ teaspoon

11. Coriander Powder: 2 teaspoon

12. Cumin Powder: 2 teaspoon

13. Ground Cinnamon: 1 teaspoon

14. Ground Cloves: ½ teaspoon
15. Bay Leaf: 2
16. Seeds of Black Cardamom: 1 teaspoon
17. Water: 4 cups ?

Garnishing

Chopped cilantro

Accompaniment

Fresh Ginger sticks, wedges of lime, Serrano, thin slices of onions

Method

1. Wash wheat grains and Garbanzo beans. Combine with 5 cups of water in a pot. Bring the water to a boil. Shut off heat. Let it rest for one hour. Drain out water. Transfer to pressure cooker

2. In a heavy pot, heat Ghee. Add lamb continue frying till all the lamb is brown. With a slotted spoon, remove the lamb and add to pressure cooker.

3. Add onions, salt, cayenne pepper to the hot Ghee. Sauté till onions are clear and the edges start to turn brown.

3. Add garlic, and ginger. Sauté about 2 minutes.

4. Add Turmeric, cumin, coriander. Sauté about 30 seconds to one minute.

5. Transfer the contents of the sauté pan to the pressure cooker. We are no done with the sauté pan for the main recipe.

6. Add remaining ingredients to the pressure cooker. Add water to top the contents by about 1".

7. Lock in the lid. Turn on heat till the pressure cooker reaches 15PSI. Cook for 30 minutes. Turn off heat. Let the pressure drop naturally.