Lamb haleem


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Place a frying pan over a medium-high heat and add the oil. Fry the lamb shoulder and leg with the whole spices for a few minutes until lightly browned
Add 4 tablespoons of the ginger-garlic paste, season with the salt, then cover and turn the heat down to low-medium. Cook for 1 hour, stirring occasionally, until the lamb is tender
Meanwhile, in a separate saucepan, add the wheat and 2 types of lentils then cover with water. Bring to the boil, then cover and simmer for around 40 minutes, until completely cooked and all the water has been absorbed. Once cooked, use a stick blender to blitz the mixture until smooth
Heat the ghee in a large, deep saucepan. Add the remaining ginger-garlic paste along with the ground coriander, chilli powder, turmeric and chillies. Mix in the cooked lamb and stir for a few minutes, then add the blitzed wheat mixture and stir thoroughly
Reserve a little of the fresh coriander and mint to garnish, then stir the rest through the lamb with the garam masala. Taste for seasoning, then garnish with the crispy onions, remaining herbs, fresh ginger and puffed wheat (if using)
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