Dinner
Haleem
Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
An aromatic, comforting broth with slow cooked lamb, mixed dals, pearl barley and spices.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 150g Mixed Dals such as Chana, Moong, Masoor (Or you can also use a broth mix)
- 80g Pearl Barley
- 3 tbsp Ghee
- 1 tbsp Oil
- 2 large Onions, diced
- 5 inch Ginger crushed
- 4 Garlic Cloves crushed
- 2 Green Chillies, pierced
- 2lb Lamb (Bone in), I use a mix of shoulder and leg
- 1 tsp Red Chilli Powder
- 1 tsp Ground Turmeric
- 1.5 tsp Ground Cumin
- 1.5 tsp Ground Coriander
- Salt
- 1 tbsp Garam Masala
- 1L plus 250 ml Water
Utensils
-
Step 1
Drain and Wash Dal and soak for 3 hours.
-
Step 2
Saute Onions in Ghee and Oil, till golden brown. Around 10 minutes.
-
Step 3
Add Garlic, Ginger and Green Chilli and saute for 5 minutes. You may need to add a splash of water if it is catching.
-
Step 4
Add Lamb and all the other ingredients and saute for 15 minutes, adding water if needed. Pour in water.
-
Step 5
Assemble pressure lid. Set pressure to high and seal. Select start/stop. Set time to 1 hour. When complete, allow pressure to release naturally for 10 minutes.
