Lamb and Lentil Stew (Haleem)
This is a popular dish in Mumbai's Null Bazaar market district.
Yield: serves 6-8
- 3 tbsp. canola oil
- 1 lb. boneless lamb shoulder, cut into 1/4" cubes
- 1 tbsp. minced ginger
- 6 cloves garlic, minced
- 1 yellow onion, chopped
- 4 1⁄2 tsp. garam masala, plus more for garnish
- 2 1⁄2 tsp. ground turmeric
- 3⁄4 tsp. paprika
- 3 green Thai chiles, minced
- 1 plum tomato, chopped
- Kosher salt, to taste
- 1 1⁄2 cups wheat berries, soaked in water overnight and drained
- 4 tbsp. urad dal (white split lentils)
- 4 tbsp. yellow split peas
- Fried onions, for garnish
- Minced fresh cilantro, for garnish
- Heat 2 tbsp. oil in a 5-qt. saucepan over medium-high heat. Add lamb, ginger, garlic, and onions; cook until browned, 5–6 minutes. Add garam masala, 1 tsp. turmeric, 1⁄2 tsp. paprika, chiles, and tomatoes; cook for 3 minutes. Add 3 cups water, and season with salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until meat is tender, about 1 1⁄2 hours. Set aside to let cool.
- Meanwhile, heat remaining oil in a 6-qt. saucepan over medium heat. Add remaining turmeric and paprika, wheat berries, dal, split peas, salt, and 10 cups water. Cook until wheat and lentils are tender, about 1 hour. Purée lentil mixture in a blender, and stir into meat mixture. Return saucepan to medium heat and cook until flavors meld, about 10 minutes. (Stir in some more water to thin stew, if necessary.) Divide stew between bowls and garnish with garam masala, fried onions, and cilantro.