Thursday, 1 August 2013

Slow-cooked lamb and lentil stew recipe (haleem)

                                              Slow-cooked lamb and lentil stew recipe (haleem)   

  printable version
  • Cuisine: Pakistani
  • Prep Time: 15 min(s)
  • Cook Time: 2 hr(s) 20 min(s)
  • Serves 8
(Note:Soak the burghul and dhals overnight.)

80 g (½ cup) burghul (cracked wheat)
125 g (½ cup) urad dhal*
100 g (½ cup) mutter dhal (yellow split peas)*
130 g (½ cup) mung dhal*
1 kg lamb chump chops
10 garlic cloves, finely chopped
2 cm-piece ginger, finely chopped
2 tbsp ghee
¼ tsp saffron threads
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala*
1 tbsp ground chilli
1 tsp ground turmeric
½ cup coriander leaves, chopped
½ cup mint leaves, chopped
1 long green chilli, sliced
1 lemon, cut into wedges

  1. Soak burghul and dhals together overnight in a large bowl with enough water to cover. Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water. Bring to the boil, skimming any impurities from the surface, then reduce heat to low and cook for 2 hours or until lamb is meltingly tender. Using tongs, transfer meat to a large plate, reserving dhal in cooking liquid. When cool enough to handle, remove bones from lamb and discard. Finely chop lamb and set aside.
  2. Heat ghee in a large saucepan over medium heat. Add saffron and spices, and cook for 1 minute or until fragrant. Add reserved dhal mixture and lamb. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until heated through.
  3. Meanwhile, to make fried onions, heat ghee in a frying pan over medium heat. Add onions and cook, stirring occasionally, for 8 minutes or until golden. Drain on paper towel.
  4.  Top haleem with fried onions, coriander, mint and chilli, and serve immediately with lemon wedges on the side.
Note: ( Urad, mutter and mung dhals are all available from Indian food shops. Urad dhal are split small black beans. When split, they are white in colour. Mutter dhal are large yellow split peas; they are actually green peas that become yellow when split. Mung dhal are split mung beans. They are dull green when whole, but yellow when skinned and split.Chaat masala is a sweet-sour spice from Indian food shops and spice shops).

For more recipes visit the website below


Almond-stuffed meatballs with spiced tomato sauce recipe (kofta kari)

Almond-stuffed meatballs with spiced tomato sauce recipe (kofta kari)

  • Cuisine: Pakistani
  • Prep Time: 50 min(s)
  • Cook Time: 40 min(s)
  • Serves 6
½ tsp saffron threads
1 kg minced beef
1 egg, lightly beaten
1 onion, finely chopped
½ cup coriander leaves, chopped
5 cm-piece ginger, grated
1½ tbsp garam masala
½ tsp ground chilli
1 tbsp besan flour*
30 blanched almonds, soaked in water for 2 hours
60 ml (¼ cup) vegetable oil, to shallow-fry
coriander leaves and methi paratha, to serve

Curry sauce 
3 tbsp ghee
2 onions, thinly sliced
4 garlic cloves, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
700 g (about 5) tomatoes, chopped
140 g (½ cup) natural yoghurt


  1. To make meatballs, soak saffron in 2 tsp boiling water for 10 minutes, to soften. Combine beef, egg, onion, coriander leaves, ginger, garam masala, ground chilli and 1 tsp salt in a large bowl. Using your hands, knead in besan flour until mixture is smooth and elastic. Knead in saffron and soaking liquid. Roll mixture into 30 balls. Using your thumb, make a small indentation in the centre of each meatball. Place a drained almond into each indentation, then roll ball to enclose almond. Place on a tray, cover with plastic wrap and refrigerate for 20 minutes.
  2. Heat oil in a deep frying pan. Cook meatballs, in 3 batches, for 4 minutes, tossing occasionally, or until lightly browned. Drain on paper towel. 
  3. Meanwhile, to make curry sauce, heat ghee in a large heavy-based saucepan over medium heat. Add onions and garlic, and cook for 8 minutes or until golden. Stir in turmeric, cumin, chopped tomatoes and yoghurt, and reduce heat to low. Cook for 10 minutes or until tomatoes soften. Add meatballs, 125 ml water and 1 tsp salt and bring to the boil. Reduce heat to low, cover, and cook for 10 minutes or until meatballs are heated and cooked through. 
  4. Transfer meatballs to a serving dish, scatter with coriander leaves and serve with curry sauce and methi paratha.
(Note: Besan flour is a chickpea flour that is less starchy than wheat flour. It is available from Indian food shops and selected supermarkets and greengrocers).

 If you enjoyed this Almond-stuffed meatballs with spiced tomato sauce recipe (kofta kari) then browse more Pakistani recipes, side dish recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe at

Cooking tips

  • Preserve the nutrients and colors in vegetables
  • If you have high blood pressure or high cholesterol use herbs, vinegar, tomatoes, onions and/or fat - free or low -  fat sauces or salad dressing for good health.
  • A smoothie can cover a multitude of needs. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi or whatever fruit is around, some orange or other 100% juice, some fat-free or low-fat yogurt. You can get 4–5 servings of fruit in one glass of yummy shake. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.
  • Prepare muffins and quick breads with less saturated fat and fewer calories. Use three ripe, very well-mashed bananas, instead of 1/2 cup butter, lard, shortening or oil or substitute one cup of applesauce per one cup of these fats.
  • Choose whole grain for part of your ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal. Whole-wheat flour can be substituted for up to half of all-purpose flour. For example, if a recipe calls for 2 cups of flour, try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.

  • For more cooking tips visit the website below