Lamb Haleem Stew
Lamb Haleem Stew



  • 50g yellow lentils or split peas
  • 8 chopped garlic cloves
  • 20g chopped ginger
  • 1kg diced lamb
  • 3 bay leaves
  • 1 cinnamon stick
  • 50g red lentils
  • 300g bulgur wheat
  • 2 sliced onions
  • 1 tbsp garam masala
  • 2 tsp each turmeric, chilli powder, cumin and ground coriander
  • 30g chopped coriander leaves
  • 30g chopped mint leaves
  • Caramelised onions, to serve
  • Cover the yellow lentils with water in a small bowl and soak overnight. When ready, whizz the garlic and ginger with 1 tbsp of water in a food processor to make a paste. Place a large casserole on a high heat and cook the lamb all over for 1 minute to release some fat.
  • Add the garlic and ginger paste, cook for 2 mins, then add the cinnamon and bay leaves. Drain the yellow lentils and add to the pan with the red lentils, bulgur wheat, 2 litres of water and some seasoning. Simmer, covered, on a low heat for 2.5 hours.
  • Cook the stew, uncovered, for a further hour, stirring regularly. Slightly mash the lentil mixture with a wooden spoon. Add a splash of oil to a clean pan and fry the dried spices for 1 minute, then add to the stew, stirring well to combine. Stir in the chopped herbs, season to taste, then serve with some caramelised onions on top.
4 hrs
8 serving

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