Ramadan Recipes

Haleem

Serves 4 to 6

10 ounces tender low-fat lamb, cut into 1-inch cubes
1 cup wheat
4 tablespoons pink lentils, picked, washed and soaked for 30 minutes

4 tablespoons splitpeas lentils, picked, washed and soaked for 30 minutes

4 tablespoons green lentilsl, picked, washed and soaked for 30 minutes
1 tablespoons coriander powder
One 1-inch fresh ginger, peeled and finely chopped

4 cloves garlic, finely chopped
1 teaspoon chili powder
1 teaspoon ground turmeric
Salt to taste

2 medium onions, finely sliced and fried unitl golden brown

4 tablespoons clarified butter

Juice of 1 lemon

Soak the wheat overnight, drain and finely puree it in a blender. 

Heat 6-8 cups of water in a heavy-bottomed vessel and add all the lentils, ground wheat, lamb, ginger, garlic, turmeric, coriander powder, chili powder and salt when the water begins to boil.

Reduce the heat to simmer and cook until the meat is tender and fully cooked, about 1 hour. Add extra water if required.

Finely mash the mutton. Add sliced and fried onion. Heat ghee and pour it over the Haleem.

Sprinkle with lemon juice.