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Lamb Haleem Old fashioned Recipe

Thick soup made of chopped sirloin of lamb broken wheat and legumes

What is Haleem ? Please read this article for a better understanding of making Haleem

The garnish and accompaniments are important

Ingredients

1. Broken Wheat (Bulgar): 1 Cup (medium grind)

2. Chana Dal (Split Desii chickpeas): ½ Cup

3. Moong Dal (Split skinless Moong Beans): ¼ cup

4. Lal Masoor Dal (Split skinless Lentils): ¼ cup

5. Chopped Lamb Sirloin: 2 Pounds

Chopped is like a very coarse ground or minced

6. Fresh Garlic: 6 large Cloves. Peeled and minced

7. Fresh Ginger: 1"x1" Peeled finely chopped or mined

8 Cinnamon stick 3"x¼" size: 1 broken cracked

9 Cloves: 1 teaspoon cracked

10. Nutmeg: ¼ of a small size grated

11. Ghee: ½ cup

12. Onions: 1 cup Peeled chopped fine

13. Salt: 1 teaspoon to taste

14. Ground hot Cayenne: 2 teaspoon

15. Ground Coriander: 1 teaspoon

16. Turmeric powder: ½ teaspoon

17. Water: 8 cups

Garnish

1. Onion: 1 Peeled thin slices slices. Slices are caramelized in hot Ghee. Drippings drained on paper towels

2. Fresh Peppermint leaves: ¼ cup finely chopped

3. Fresh Cilantro: ¼ cup finely chopped

4. Cumin seeds: 1 teaspoon Dry roast and ground

5. Garam Masala: 1 teaspoon

Accompaniments

1. Fresh Ginger: 1"x 2" Peeled cut into matchsticks

2. Radish: 1 Cup Cut in half. In India Mooli is cut into sticks

3. Sliced Tomatoes

4. Sliced Cucumbers

5. Large raw onion rings cut thin

6. Fresh Serrano:4 Split in half vertically. Remove seeds and white membrane to reduce heat.

7. Limes: 4 Cut into wedges

Method

1. Wash and rinse broken wheat, Chana Dal, Moong Dal, and Lal Masoor Dal. Soak in plenty of water for 1 hour. Drain and set aside

2. In a mixing bowl, add chopped lamb, minced garlic, minced ginger, cinnamon, cloves and nutmeg. Mix well. Set aside for 15 minutes

3. Add ground onions, salt and Cayenne pepper. Fry till moisture is just about gone, the onions start to turn brown

4. Add Ground coriander and turmeric. Fry for 30 seconds

5. Add lamb from the mixing bowl. Break it with spatula as needed as the lamb is browned to grey.

6. Add water bring to a boil.

7. Add wheat and legumes from step one. Stir well so all the items are mixed thoroughly. Bring it to a boil

8. Cover with a tight fitting lid. Simmer on very low heat for about six hours. At the end of this period the lamb is tender, the lentils are totally broken up. It is a good idea to stir the contents every hour or so as the Dal will be dissolved in the broth.