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Foodi
Haleem
An aromatic, comforting broth with slow cooked lamb, mixed dals, pearl barley and spices.
Ingredients
- 5.25oz Mixed Dals such as Chana, Moong, Masoor (Or you can also use a broth mix)
- 2.8oz 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
Instructions
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.