Slow-Cooked Lamb Haleem with Crispy Onions

⏱ 210 min · Serves 6

A silky, deeply spiced porridge of wheat, lentils and lamb, pounded until the meat melts into the grains. It takes patience, but one spoonful — with lemon, ginger and crackling fried onions on top — explains exactly why generations have queued for it.

Per serving: 612 kcal · 38.0g protein · 57.0g carbs · 26.0g fat

Ingredients

• 200g cracked wheat (dalia), rinsed
• 100g pearl barley, rinsed
• 75g chana dal (split chickpeas)
• 75g red lentils (masoor dal)
• 50g moong dal
• 800g bone-in lamb shoulder or shank, cut into chunks
• 4 tbsp ghee
• 2 large onions, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp red chilli powder
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground cinnamon
• 4 green cardamom pods
• 150g plain yoghurt, whisked
• 2 litres water or light lamb stock
• Salt, to taste
• To serve: 1 lemon cut into wedges, 2 tbsp julienned fresh ginger, small handful chopped coriander and mint, extra garam masala

Method

1. Soak the cracked wheat and barley in cold water for at least 2 hours (or overnight). Soak the three dals together for 1 hour. Drain both.
2. Heat 2 tbsp ghee in a large heavy pot. Fry the sliced onions over medium heat for 12-15 minutes until deep golden and crisp. Lift out two-thirds onto kitchen paper for garnish, leaving the rest in the pot.
3. Add the ginger and garlic pastes to the pot and fry 1 minute. Add the lamb and brown all over, 6-8 minutes.
4. Stir in the chilli, turmeric, coriander, cumin, cinnamon and cardamom with a splash of water so the spices don't catch. Cook 2 minutes, then stir in the yoghurt off the heat and return to a gentle simmer.
5. Add the drained wheat, barley and dals, 2 litres water and 2 tsp salt. Bring to the boil, then reduce to a bare simmer, cover and cook 2 to 2 1/2 hours, stirring every 20 minutes and topping up with hot water if it looks tight.
6. Fish out the bones and cardamom pods. Shred the lamb with two forks, then beat the whole pot hard with a wooden spoon or blitz briefly with a stick blender until thick, glossy and almost smooth — it should fall slowly from the spoon.
7. Stir in the garam masala and remaining 2 tbsp ghee, and check the salt. Simmer 10 minutes more so the ghee glazes the surface.
8. Ladle into bowls and top with the crispy onions, julienned ginger, herbs, a dusting of garam masala and a big squeeze of lemon.