Ramzan Special: Haleem

Haleem is a rich mutton stew. With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Time: 3-4 hours


  • Ingredients
  • 1.5 kg lamb (boneless)
  • 150 gms washed moong dal
  • 50 gms dal chana
  • 100 gms broken wheat
  • 500 ml desi ghee
  • 10 cloves
  • 4 bay leaves
  • 1 gm saffron
  • 30 gms green chilly paste
  • 10 gms turmeric powder
  • 5 gms mace
  • 10 gms green cardamom
  • 50 gms garlic paste
  • 50 gms ginger grated
  • 150 gms onion fried
  • 3-4 liter lamb stock
  • Salt upto taste


  • Wash and soak all the lentils and broken wheat together for 2 hours. Take a heavy bottom handi and add ghee
  • to temper it with whole spices – cloves, bay leaf and green cardamom. When the spices start crackling, add the
  • grated ginger and garlic paste till the colour turns brown. Add the lamb along with all the powdered spices
  • saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions. Drain the
  • water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage. Let it cook until lamb
  • gets tender and mixes with the lentils and becomes thick in consistency. Check for the seasoning and serve with
  • the choice of breads