📝 About This Recipe
This luxurious, slow-cooked masterpiece is a celebration of texture and spice, tracing its heritage back to the royal kitchens of Hyderabad. We’ve elevated the traditional recipe by using bone-in lamb shanks, which release rich collagen and deep marrow flavor into a velvety blend of cracked wheat, lentils, and aromatic spices. The result is a savory, porridge-like delicacy that is incredibly comforting, protein-rich, and soul-warming.
🥗 Ingredients
The Grains and Lentils
- 1.5 cups Cracked Wheat (Dalia) (soaked for at least 4 hours)
- 1/4 cup Barley (soaked with the wheat)
- 2 tablespoons Chana Dal (Bengal Gram) (soaked)
- 2 tablespoons Moong Dal (Yellow Lentils) (soaked)
- 2 tablespoons Masoor Dal (Red Lentils) (soaked)
The Meat and Aromatics
- 1.5 kg Lamb Shanks (bone-in, trimmed of excess fat)
- 3/4 cup Ghee (Clarified Butter) (divided)
- 3 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 3 large Onions (thinly sliced for frying)
- 6-8 pieces Green Chilies (slit lengthwise)
- 1 set Whole Spices (4 green cardamoms, 2 black cardamoms, 1-inch cinnamon stick, 6 cloves, 1 tsp peppercorns)
Spices and Liquids
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder (Kashmiri for color, or regular for heat)
- 1.5 teaspoons Garam Masala (high quality or homemade)
- 1/2 cup Yogurt (whisked until smooth)
- to taste Salt (approx 2-3 teaspoons)
For Garnish
- 1/2 cup Fresh Cilantro and Mint (finely chopped)
- 1 inch Ginger (julienned)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by soaking the cracked wheat, barley, and all the lentils together in a large bowl with plenty of water for at least 4-6 hours. This ensures they soften evenly during the long cook.
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2
In a large, heavy-bottomed pot (or a Dutch oven), heat 1/2 cup of ghee. Add the sliced onions and fry over medium heat until they are a deep golden brown (Biryani style). Remove half of the onions for garnish and set aside.
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3
To the remaining onions in the pot, add the whole spices (cardamom, cinnamon, cloves, peppercorns) and sauté for 1 minute until fragrant.
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4
Add the lamb shanks to the pot. Increase the heat to medium-high and sear the meat until it develops a light brown crust on all sides. This locks in the juices.
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5
Stir in the ginger-garlic paste and green chilies. Sauté for 3 minutes until the raw smell of the garlic disappears.
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6
Add the turmeric, red chili powder, and salt. Reduce heat slightly and stir in the whisked yogurt. Cook for 5 minutes until the oil starts to separate from the spice base.
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7
Add 6 cups of water. Bring to a boil, then cover and simmer on low heat for about 2.5 to 3 hours, or until the lamb is literally falling off the bone.
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8
While the meat cooks, boil the soaked wheat and lentil mixture in a separate pot with 4 cups of water and a pinch of salt until very soft and mushy (about 45 minutes). Once cooked, lightly blend with an immersion blender or mash with a wooden spoon to a coarse paste.
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9
Once the lamb is tender, remove the shanks from the pot. Discard the bones and any large whole spices. Shred the meat finely using two forks.
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10
Add the shredded lamb back into the original cooking liquid. Now, stir in the mashed wheat and lentil mixture.
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11
This is the most crucial step: 'Ghotna'. Using a heavy wooden masher or immersion blender, vigorously mix and mash the meat and grain mixture together over low heat for 20-30 minutes. The goal is to achieve a stretchy, paste-like consistency where the meat and grains are indistinguishable.
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12
Stir in the garam masala and the remaining ghee. Adjust salt if needed. Let it simmer on the lowest flame (Dum) for another 15 minutes.
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13
Final touch: Stir in half of the chopped mint and cilantro. The Haleem should be thick enough to hold its shape on a spoon but still moist.
💡 Chef's Tips
For the best texture, use a heavy wooden spoon (madani) to mash the meat into the grains; the manual friction creates the signature 'stretchy' feel of authentic Haleem. Always use bone-in meat; the marrow is what gives the dish its unique, gelatinous depth. If the Haleem becomes too thick, thin it out with a little hot bone broth or boiling water, never cold water. Be patient with the onions—they must be dark gold, not burnt, to provide the necessary sweetness and color. If you are short on time, a pressure cooker can reduce the meat cooking time to 45 minutes, though slow-cooking yields superior flavor.
🍽️ Serving Suggestions
Serve piping hot in shallow bowls, topped generously with the reserved fried onions and julienned ginger. A squeeze of fresh lime juice is essential to cut through the richness of the ghee and lamb. Pair with warm, buttery Naan or Sheermal bread for a complete royal experience. Garnish with toasted cashews or pistachios for an added crunch and festive look. A side of fresh mint chutney and sliced raw red onions provides a refreshing contrast to the dense Haleem.