DUBAI: Popular in the Middle East, and south and central Asia, lamb haleem, a type of stew, is a staple dish in Ramadan.
Although it varies from region to region, it optionally includes wheat or barley, meat, and lentils.
It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own.
Here, Prashant Chipkar Qureshi, the culinary head chef at Masti Cocktails and Cuisine, shares his lamb haleem recipe for a hearty iftar.
200 grams broken wheat
200 grams boneless lamb
2 grams red chili powder
50 grams yogurt
5 grams mint
50 grams yellow moong dal
10 grams ginger garlic paste
2 grams turmeric
50 grams haleem masala
20 grams coriander leaves
1-piece green chilies
Salt, to taste
Lemon wedges, 1 lemon
2 grams garam masala powder
1 gram peppercorns
1 cinnamon stick
50 grams cashew nuts
To prepare this popular delicacy, wash and soak the broken wheat for half an hour. Trim the lamb (boneless) of any excess fat. Add the lamb to a vassal with about one cup of water and put it over a medium flame. Fry the onion until golden brown and set aside.
To the lamb, add half a tablespoon of ginger and garlic paste, half a teaspoon of salt, red chilli powder and garam masala powder, along with a pinch of turmeric powder. Cook the mixture for eight to 10 minutes and simmer for another 15 to 20 minutes. Shred and keep aside.
Boil the broken wheat along with the yellow moong dal with a tablespoon of ginger-garlic paste, turmeric, green chillies, and peppercorns in eight cups of water until it is cooked completely, and the water is absorbed. Blend this mix for a few seconds.
Heat the oil in another container and add whole spices including a cinnamon stick, cooked and shredded lamb, the remaining green chillies, haleem masala, and half a cup of fresh coriander, and saute for two to three minutes. Add curd and saute for another 10 to 15 minutes. Add three cups of water and bring to a boil.
To this, add the blended broken wheat and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least 30 minutes. Serve hot garnished with fried onions prepared in step one, mint leaves, cashew nuts, lemon wedges, and the remaining fresh coriander.