Halim lamb and cracked wheat with toast

Halim lamb and cracked wheat with toast

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Hyderabad, the capital of the state Andhra Pradesh in South India, has a fantastic food culture. Its kababs, biryanis and curries are world-renowned. I first tasted this famous Hyderabadi recipe at the exclusive Hyderabad Club. It shows off the versatility of Indian cooking and the influence of the Mughals. This is a special dish served during the Muslim month of Ramadan, the time of fasting. Lamb is the sacrificial meat traditionally used. It may be an ancient recipe, but halim lamb works really well as a contemporary dish, served as a warm dip with slices of toasted crusty bread.

Ingredients

Quantity Ingredient
100g minced lamb, preferably from the leg
100g cracked wheat
1 1/2 tablespoons vegetable or canola oil
1 onion, sliced
2 green chillies
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
1 teaspoon Garam masala
1 lemon, juiced
1/2-1 teaspoon salt, or to taste
8 slices sourdough or other crusty bread, toasted, to serve

Method

  1. Put the lamb, cracked wheat and 1 litre water in a large saucepan. Cover with a lid and cook over a low heat for 2 hours, stirring regularly, until the meat is cooked through and the mixture looks like a thick sauce. Remove from the heat and set aside.
  2. Heat the oil in a frying pan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until golden brown. Add the chillies, ginger and garlic pastes, coriander, mint and garam masala and cook for 2 minutes. Stir in the meat mixture and cook for a further 10 minutes.
  3. Remove from the heat and blend with a hand-held blender until the mixture has a porridge-like consistency. Stir through the lemon juice and salt, and serve hot with the toasted bread.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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