Haleem is a slow-cooked Pakistani porridge of lamb, cracked wheat, lentils, and spices. Cooked for hours until the meat and grains break down into a thick, fibrous texture, this filling dish is often made during Ramadan and finished with melted butter and fresh herbs.
Soak the cracked wheat and lentils in water for 2 hours.
Cook the onion in oil over medium heat for 15 minutes, until deep golden. Set half aside.
Add the garlic, ginger, garam masala, and ground red pepper to the remaining onion. Add the lamb and cook over medium heat for 10 minutes.
Add the soaked wheat, lentils, and water. Cover and cook over very low heat for 2–2.5 hours, stirring constantly, until the meat and grains break down into a porridge. Season with salt.
Serve hot with the fried onions, melted butter, and fresh cilantro.
Store covered in the refrigerator for up to 3 days; add a little water when reheating if it has thickened. Freeze for up to 2 months. Allergens: Based on the ingredient list, contains wheat (gluten) and milk and dairy products. Check packaged product labels for other allergens.
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