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