Hyderabadi Haleem (Lamb & Lentil Stew)
Hyderabadi haleem is a rich, slow-cooked dish of tender lamb, lentils and wheat, simmered until thick, silky and deeply flavourful. Finished with fried onions, herbs and a squeeze of lemon, it’s a comforting, nourishing classic with real depth and a beautifully smooth, almost creamy texture.
Servings: 8
Calories: 666kcal
Ingredients
Crispy Onions
- 1 cup ghee
- 3 onions halved and thinly sliced
Braised Lamb
- ½ cup fresh mint chopped
- ½ cup fresh cilantro chopped
- 1 tbsp ginger minced
- 2 green chillies chopped
- 2 tbsp garlic minced
- 2 lamb bones
- 1 kg lamb meat cut into large chunks
Haleem Powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp basmati rice
- ¼ cup chana dal split yellow dal
- ¼ cup split moong dal
- ¼ cup masoor dal split red lentils
- ¼ cup toor dal split pigeon peas
- 1 cup broken wheat Dalia
Spice Mix
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp garam masala
- 1 tsp ground black pepper
Other
- 2 cloves
- 4 green cardamom pods lightly bruised to open up
- 1 cinnamon stick
- 2 bay leaves
- 1 cup yoghurt
Garnishes
- ½ cup fresh mint chopped
- ½ cup fresh cilantro chopped
- ½ cup unsalted toasted cashew nuts (chopped)
- The remaining fried onions
- Lemon wedges
Instructions
- In a large pot, fry the onion in the ghee over a medium heat until dark brown and crisp. Remove from the pan and drain on paper towels.
- Fry the lamb and lamb bones in the same ghee until browned, then add the garlic, ginger, chillies, mint and cilantro. Stir well, then pour in 2 cups of water (around 500ml) and bring to a simmer. Cover and cook over a medium heat for 2 hours until the lamb is very soft. Remove from the heat and mash the lamb meat to break it up.
- While the lamb is cooking, in a large frying pan, dry fry the cracked wheat, lentils and rice with the cumin and coriander seeds for 1–2 minutes until lightly toasted. Tip into a bowl and cool, then, using a spice grinder, grind into a fine powder.
- Heat 1/2 cup of ghee in a separate large pot. Add the haleem powder and 8 cups of water (2 litres). Bring to a boil and stir for 10 minutes until thick and bubbling, being careful not to let it stick to the base of the pot. Add the spice mix (garam masala, cumin, coriander, pepper, turmeric and chilli powder) and stir well.
- Remove from the heat, then stir in the yoghurt. Put on a lid and set aside.
- When the lamb is cooked, remove the meat and bones from the pan and discard the bones. Shred the lamb meat, then add this and the lamb cooking liquid to the lentil mixture and stir well to form a porridge-like consistency.
- Stir in the fried onions along with the bay leaves, cinnamon stick, cardamom pods and cloves. Turn on the heat and bring to a simmer with 3-4 more cups of water, then reduce the heat slightly and simmer gently for 45 minutes, until the haleem is thick, like porridge. Stir regularly to avoid it sticking to the bottom of the pot.NOTE: You may also need to add a little more water, as lentils can absorb varying levels. Aim for a thick consistency like porridge.
- After cooking, remove from the heat and fish out the bay leaves and cinnamon stick. Beat the haleem vigorously to emulsify further (the ‘ghota’ action), then rest for 5 minutes.
- Serve hot in small bowls, scattered with cilantro, a little shredded ginger and more crispy fried onions. Add a lemon wedge on the side to squeeze over. Optionally, drizzle over a little extra melted ghee (1–2 tsp) for an authentic finish.
Notes
Tips and suggestions
- Use bone-in lamb for the best flavour and richness
- Cracked wheat (daliya) is traditional, but bulgur can be used as a substitute. It's being ground so there's little to no difference in the final product.
- Cook low and slow to achieve the signature silky texture
- Mash or shred the meat well so it blends into the mixture
- Stir regularly, especially towards the end, to prevent sticking
- Add water as needed to control the thickness
- Add yoghurt off the heat to avoid splitting
- The final vigorous stirring (ghota) helps create a smooth, cohesive finish
- Haleem thickens as it rests, so loosen with a little water when reheating
- Serve hot in bowls, topped with fresh cilantro, shredded ginger and crispy fried onions
- Add a squeeze of lemon to balance the richness
- Drizzle with a little melted ghee for an authentic finish
- Great served on its own or with naan or flatbread
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove, adding a splash of water to loosen
- Stir regularly while reheating to prevent sticking
- Freeze for up to 2 months, then thaw and reheat slowly for best texture
Nutrition
Calories: 666kcal | Carbohydrates: 39g | Protein: 36g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 164mg | Potassium: 722mg | Fiber: 10g | Sugar: 5g | Vitamin A: 833IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 5mg