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Lamb Haleem Akbar Recipe
The oldest documented recipe can be found at  Halim Recipe (Ain-I-Akbar). The original Ain-I-Akbar is a list of ingredients given in old Indian measurement system with no details about the cooking process. I will interpret this with same ingredients and adjusted amounts. The method is formulated to conform with typical Indian cooking.
 
Ingredients

Number

Item

Original

Converted

Interpreted

Notes

Step1

          
1. Cracked Wheat 5 S 25 Cups 2½ cups  
2. Chana Dal 1 s 5 cups ½ cup  

Step 2

          
3 Ghee 1 s 4½ Cups ½ cup  
4 Cumin Seed 2 m 6 teaspoons ½ teaspoon  
5 Cloves 2m 12.4 grams 10 Changed
6 Black Cardamom 2m 12.4 grams 5 Changed
7 Cinnamon 1 d 20 gram 2, 3" long Changed
8. Lamb Minced 10 s 20 ¾Pounds 2 Pounds  
9 Chopped Onions 1½ s 9 cups 1 cups  
10 Ginger Chopped ½ s 20"x 1" 2" long  

Step 3

          
11 Turnip Diced ¼ s 5 cups ½ cp  
12 Carrots Diced ¼ s 5 cups ½ cup  
13 Spinach Chopped ¼ s 8 oz 1cup Changed
14 Fennel Greens Chopped ¼ s 8z 1 cup Changed
15 Water N/A N/A 3 Cups  

Step 4

          
16 Salt ¼ s 39 teaspoon 1 teaspoon changed
17 Saffron 2m 17 teaspoons 20 Strands Changed

 

Method

Step 1

Pre-soak cracked wheat and Chana Dal for 2 to hours. drain. Set aside

Step 2

1. In a heavy pot, heat Ghee. Add Cumin seeds. Fry till cumin is lightly brown.

2. Add Onions. Sauté till turning brown. About 4 minutes

3. Add Ginger. Sauté about 1 minute.

4. Add Whole Cloves,  Whole Black Cardamom, Cinnamon, and salt.. Stir fry about 3 minutes.

5. Add Lamb. Stir fry till lamb is Grayish brown about 7 to 10 minutes.

Step 3

1. Add Turnip, carrots, Spinach and fennel. Stir fry about 3 minutes.

2. Add cracked wheat and Chana Dal from step1

3. Crush saffron between finger and add to mixture.

4. Add water. Heat till water gets bubbly. Don't let it come to a boil. Cook covered on low heat till meat is tender. It will take about 30 minutes. Check water for desired consistency.

5. Let it rest for 20 minutes

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