Slow Cooker Hyderabadi Haleem (Lentil and Lamb Stew)

This dish is a delicacy in Hyderabad, India and it really tastes divine, especially in the winter months. Hope you enjoy it! When serving, garnish with fried onions and freshly squeezed lime juice and some melted butter. Eat with carrots and cucumber on the side.

• Preparation Time: 15 mins
• Cooking Time: 13 hr
• Total Time: 13 hr 15 mins
• Calories: 469 Calories

Ingredients

• 6 tablespoons lemon juice
• 4 teaspoons salt
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• water as needed
• 4 tablespoons ginger-garlic paste
• ½ bunch fresh cilantro, chopped
• ½ teaspoon cayenne pepper, or more to taste
• 2 cups pre-packaged haleem mix
• 6 tablespoons oil
• 2 large red onions, sliced
• 2 ½ pounds lamb pieces, with and without bone, trimmed
• 2 teaspoons roasted ground cumin
• 2 teaspoons roasted ground coriander
• ¾ cup yogurt, whisked until smooth
• ½ bunch fresh mint, chopped
• 2 peppers chopped Thai chile peppers

Recipe Instructions

Step 1

Wash haleem mix several times until the water runs clear. Transfer to a slow cooker and add water to cover by 2 inches. Cook on High for 12 hours.

Step 2

Open slow cooker. If lentil pieces are too big, blend with a hand-held mixer.

Step 3

Heat oil in a large pot over medium-high heat. Add onions and fry until transparent, 5 to 7 minutes. Add ginger-garlic paste and fry for 1 to 2 more minutes. Add lamb, salt, cumin, coriander, garam masala, turmeric, and cayenne pepper; mix well. Add just enough water to cover the lamb and bring to a boil.

Step 4

Reduce heat to medium and cook for 45 minutes to an hour. An instant-read thermometer inserted into the lamb should read at least 130 degrees F (54 degrees C) for medium. Remove lamb pieces and set aside to cool.

Step 5

Add cooked haleem mix to the leftover lamb stock and mix well; bring to a boil. Cook over medium heat, stirring constantly to prevent mixture from sticking to the bottom, until raw smell of lentils is gone, about 5 minutes.

Step 6

Shred lamb and add back to the pot. Mix in whisked yogurt and cook for 10 to 15 minutes. Add lemon juice, increase heat to high, and cook and stir until raw citrus small is gone, 2 to 3 minutes; consistency should be not too thick and not too thin, but just in the middle.

Step 7

Add cilantro, mint, and chopped chile peppers; reduce heat to low and steam for 1 to 2 minutes.