SLOW COOKER HYDERABADI HALEEM (LENTIL AND LAMB STEW)

Slow Cooker Hyderabadi Haleem (Lentil and Lamb Stew) image

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.

Provided by noorchand

Categories Soups, Stews and Chili Recipes Stews Lamb

Time 13h35m

Yield 10

Number Of Ingredients 17

Previous Next

Ingredients

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

Steps:

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.
Open slow cooker. If lentil pieces are too big, blend with a hand-held mixer.
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.
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.
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.
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.
Add cilantro, mint, and chopped chile peppers; reduce heat to low and steam for 1 to 2 minutes.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 29.6 g, Cholesterol 68.4 mg, Fat 24.7 g, Fiber 12.8 g, Protein 28.7 g, SaturatedFat 8.2 g, Sodium 1206.4 mg, Sugar 4.1 g