ISLAMABAD: Ramadan is a time of spiritual reflection and devotion for Muslims all around the world. During this holy month, Muslims fast from sunrise to sunset and break their fast at sunset with a meal called iftar.
Haleem, a hearty and nutritious stew, is a staple dish that is commonly consumed during iftar in many Middle Eastern, South Asian, and Central Asian countries.
Haleem is a dish that varies from region to region, but it typically consists of wheat or barley, meat, and lentils. The dish is made by blending or mashing the meat in a curry and serving it hot with flatbreads or on its own. It is a popular and filling meal that is ideal for breaking a day-long fast.
The culinary head chef at Masti Cocktails and Cuisine, Prashant Chipkar Qureshi, shares his recipe for a flavorful lamb haleem that is perfect for iftar.
The dish is made with broken wheat, boneless lamb, red chili powder, yogurt, ghee, mint, yellow moong dal, ginger garlic paste, turmeric, onion, haleem masala, coriander leaves, green chilies, salt, lemon wedges, garam masala powder, peppercorns, and cashew nuts.
Lamb haleem recipe
To prepare the dish, the broken wheat is washed and soaked for half an hour. The lamb is trimmed of any excess fat and added to a vessel with one cup of water. The onion is fried until golden brown and set aside.
To the lamb, half a tablespoon of ginger and garlic paste, half a teaspoon of salt, red chili powder, garam masala powder, and a pinch of turmeric powder are added. The mixture is cooked for eight to ten minutes and then simmered for another 15 to 20 minutes. The lamb is shredded and set aside.
The broken wheat is boiled along with yellow moong dal, ginger-garlic paste, turmeric, green chilies, and peppercorns in eight cups of water until it is completely cooked and the water is absorbed. The mixture is then blended for a few seconds.
In another container, oil is heated, and whole spices, including a cinnamon stick, cooked and shredded lamb, the remaining green chilies, haleem masala, and half a cup of fresh coriander are added and sautéed for two to three minutes.
Curd is then added and sautéed for another 10 to 15 minutes. Three cups of water are added to the mixture and brought to a boil. The blended broken wheat and dal mixture is then added to the mixture and mixed well while adding a little ghee as you go.
The dish is then allowed to simmer and cook slowly for at least 30 minutes. It is served hot, garnished with fried onions prepared in step one, mint leaves, cashew nuts, lemon wedges, and the remaining fresh coriander.
Haleem is a delicious and nutritious dish that is perfect for iftar during Ramadan. It is a flavorful and filling meal that is enjoyed by many around the world.
