Quick Hyderabadi Lamb Haleem
A streamlined version of the classic slow-cooked Indian stew, simmered tender lamb with lentils and spices in under 40 minutes. Served with crispy fried onions and a squeeze of lemon for authentic Hyderabadi flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 pounds lamb, cut into 1-inch cubes
- ¾ cup yellow lentils (moong dal)
- 1 large onion, sliced into thin rings
- 2 tablespoons ginger-garlic paste
- 3 tablespoons ghee or oil
- 1.5 teaspoons garam masala powder
- 1 whole lemon, halved
Instructions
- 1
Cut the lamb into 1-inch cubes (roughly the size of dice) by placing the meat on a cutting board and slicing it lengthwise into thick strips, then cutting those strips crosswise into cubes.
- 2
Slice the onion by cutting it in half lengthwise from root to tip, then laying each half flat and slicing across into thin rings, about 1/8-inch apart.
- 3
Rinse the lentils in a small fine-mesh strainer under cold running water for 30 seconds, swirling gently with your fingers to remove dust.
- 4
Heat 2 tablespoons of ghee in a large heavy-bottomed pot (5-quart) over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Add half the sliced onions to the hot ghee and stir constantly for 4–5 minutes until they turn golden brown (the color of dark honey), scraping the bottom to prevent sticking.
- 6
Transfer the golden onions to a plate using a slotted spoon, leaving the ghee in the pot.
- 7
Add the remaining 1 tablespoon of ghee to the pot, then add the lamb cubes in a single layer and let them sit undisturbed for 90 seconds so the bottoms sear and turn brown.
- 8
Stir the lamb, breaking up any pieces that stick together, and cook for another 3–4 minutes until the pieces look browned on all sides.
- 9
Add the ginger-garlic paste (2 tablespoons) to the lamb and stir constantly for 60 seconds until the mixture smells strongly fragrant, coating all the meat.
- 10
Sprinkle in the garam masala powder (1.5 teaspoons), stir for 30 seconds until fragrant, then add the rinsed lentils and 4 cups of water.
- 11
Bring the mixture to a boil over high heat, watching for large bubbles rapidly breaking the surface, about 5–7 minutes.
- 12
Lower the heat to medium-low and simmer uncovered for 25–30 minutes, stirring every 5 minutes, until the lamb is fork-tender and the lentils have almost completely broken down into the sauce.
- 13
Taste a spoonful of the stew and add salt, a pinch at a time, until it tastes pleasantly savory — about 1 teaspoon total.
- 14
Stir the stew vigorously with a wooden spoon for 30 seconds to further break down the lentils and create a thicker, porridge-like consistency.
- 15
Ladle the haleem into four bowls, dividing it evenly.
- 16
Top each bowl with a handful of the reserved golden onions, piling them in the center.
- 17
Squeeze one lemon half over each bowl, starting with one bowl at a time, squeezing until 2–3 teaspoons of juice falls into the stew.
Tools you’ll need
- cutting board
- chef's knife
- fine-mesh strainer
- 5-quart heavy-bottomed pot with lid
- wooden spoon
- slotted spoon
- ladle
- four serving bowls
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