Middle Eastern
Lamb Recipes
Strain
Roll Dough
2|3
360째
Set Temp.
Reduce Temp.
Boil
Table of Contents 3 4–11 6–7 10–11
12–15 14–15
16–19 18–19
20–23 22–23
24–31
Introduction Turkey Lamb, Silverbeet and Feta Gözleme Thin-crust Pide with Spicy Lamb Topping
Lebanon Lamb Shoulder with Spiced Stuffing (raqbeh mahshieh)
Syria Kibbeh Bil Sanieh
Iraq Lamb with Rice and Pistachios
Iran
26–27
Lamb and Chickpea Stew (dizi)
30–31
Slow-roasted Lamb with Jewelled Yoghurt
32–39
Afghanistan
34–35
Mantoo
38–39
Afghan Lamb Meatballs (korme kofta)
40–43 42–43
44
Pakistan Slow-cooked Lamb and Lentil stew (haleem)
Colophon
4|5 Middle East
Introduction Middle Eastern cuisine is full of culture and diversity, but also holds a degree of homogeneity. Lamb is known to be one of the more popular meats throughout this region. It has been adapted and used by many countries in various ways. This book will explore how seven Middle Eastern countries have decided to use this meat within their recipes. The book starts in Turkey and makes its way through Lebanon, Syria, Iraq, Iran, Afghanistan, and ends in Pakistan. These diverse countries have all found unique ways for creating delicious meals using lamb as a base ingredient. This book was created for those who whish to try more culturally diverse foods and explore the many ways that one ingredient can be used to create varying meals. All the recipes found in this book, as well as accompanying pictures, have originated from this online: source www.sbs.com.au/food/. I do not own the rights to any recipe or imagery. This book was created purely for education and non-profit purposes.
Cooks Notes: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20ËšC. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.
6|7
Lamb, Silverbeet and Feta Gรถzleme
Makes
Preparation
6
1hr
Cooking
Skill level
1hr 10 min
Mid
Ingredients
8|9
Turkey
635 g 1 tbsp
(4¼ cups) plain flour
½ tsp
ground allspice
olive oil, plus extra, to brush
200 g
feta, crumbled
80 ml
vegetable oil, to brush
80 g
1
onion, finely chopped
½ cup
flat-leaf parsley leaves
2
garlic cloves, finely chopped
¼ cup
mint leaves, chopped
500 g
minced lamb
1 tsp
smoked paprika
½ tsp
ground cumin
3
thinly chopped silverbeet leaves
spring onions, thinly sliced lemon wedges, to serve
Instructions Sift flour and 1 teaspoon of salt into a bowl of an electric mixer fitted with a dough hook. Slowly add 375 ml (1½ cups) lukewarm water and knead for 10 minutes or until smooth and elastic. Cover with plastic wrap and set aside for 3 hours to rest. Heat olive oil in a frying pan over medium heat, add onion and garlic and cook for 5 minutes or until softened. Add lamb, paprika, cumin, allspice and ½ a teaspoon of pepper and cook, breaking up meat with a wooden spoon, for 6 minutes or until lamb is browned. Transfer to a bowl, add feta, silverbeet, parsley, mint and spring onions. Season with salt and mix to combine. Set aside. Divide dough into 6 equal pieces. Roll each piece out on a lightly floured surface into a 30 cm x 40 cm rectangle, making sure the dough is very thin. Brush rectangle with 1 teaspoon vegetable oil and fold into a square. Repeat rolling, brushing and folding 2 more times. Repeat process with remaining dough pieces. Working with one square of dough at a time, roll out to a thin 30 cm square. Sprinkle filling over half the square and fold over to enclose. Press down lightly all over, seal edges and brush with olive oil on both sides. Repeat with remaining squares. Heat a large frying pan over medium-low heat. Cook gozleme one at a time, pressing down lightly with a spatula, for 5 minutes on each side or until golden and cooked through. Cut into pieces and serve with lemon wedges.
This filled Turkish pastry has become a staple at markets across Sydney and Australia. Made with soft dough rolled out until thin, it is then filled with any number of things, including the ever-popular spinach and feta. Here, we’ve used lamb, silverbeet and feta for a spin on the classic.
10 | 11
Thin-crust Pide with Spicy Lamb Topping
Serves
Preparation
Cooking
Skill level
4
30
5
Easy
min
min
12 | 13
Turkey
Ingredients
200 g 1 tsp 70 g
Base
2 tsp
chilli flakes
plain (all-purpose) flour
1 tsp
freshly ground black pepper
salt
1 tsp
salt
wholemeal flour ( for baking tray)
200 g
Topping 2
tomatoes
1
red capsicum (pepper)
(7 oz) minced (ground) lamb Red onion and sumac salad
½ 1 tsp
red onion, finely sliced salt
capsicum (pepper) paste
1 tbsp
sumac
5
garlic cloves
1 tbsp
extra virgin olive oil
½
bunch flat-leaf (Italian) parsley
75 g
juice of ½ lemon, plus extra to serve
Instructions Preheat the oven to its maximum temperature (as close to 300°C/570°F as possible). If you have a pizza stone or tile, place it in the oven. Or leave your baking tray in the oven so it will preheat. Sift the flour into a mixing bowl and add the salt. Make a well in the middle and slowly pour in 125 ml (4 fl oz/½ cup) of lukewarm water. Knead the dough for 5 minutes. Sprinkle some flour on your work surface and then divide the dough into 4 balls. Cover the bowl with a damp cloth and leave to rest. Score a shallow cross in the base of the tomatoes, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel the skin away from the cross. Cut the tomato in half and scoop out the stalks and seeds with a teaspoon. Roughly chop.
Place a ball of dough on the floured work surface and, with floured hands or a rolling pin, flatten into a round about 25 cm (10 inch) wide and less than 5 mm (¼ inch) thick. Repeat with the remaining dough balls. Using a tablespoon, thinly spread the lamb mixture onto the rounds. Then press in with your hands. If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little wholemeal flour. Place the rounds of dough on the baking paper and bake for about 5 minutes, or until the edges are crisp. Meanwhile, if you are making the salad, finely slice the onion and place in a bowl. Sprinkle with salt and sumac, add the lemon juice and olive oil, then mix together with your hands. Sprinkle the salad over the lahmacuns, squeeze on some lemon juice, and serve.
Remove the seeds from the capsicum and roughly chop. Coarsely blend the tomatoes and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly.
Nowadays lahmacun is a specialty of the town of Sanlıurfa, in southeastern Turkey, where they pride themselves on the crispness of their bases. Lahmacun should not be confused with the heavier kıymalı pide, well known in and out of Turkey for the thickness of its dough and the coarseness of its meat topping. For lahmacun, you need a light touch.In Sanlıurfa, they turn out hundreds of lahmacuns every lunchtime from big stone ovens. The best way to get the same effect at home is to use a pizza stone or an unglazed terracotta tile, and to ensure your oven is preheated to the max.
14 | 15
Lamb Shoulder with Spiced Stuffing (raqbeh mahshieh)
Serves
Preparation
Cooking
Skill level
8
25
3hr 8
Easy
min
min
16 | 17
Lebanon
Ingredients 2 kg
butterflied lamb shoulder, with neck
1
spring onion, sliced
vegetable oil
1 tsp
allspice
1
cinnamon quill
1 tsp
ground cinnamon
1
bay leaf
50 g
pine nuts, toasted
1
onion
50 g
blanched almonds, toasted
8
cloves
2 tbsp
raisins
Spiced stuffing
2 tbsp
pomegranate molasses (see Note)
1 tbsp
vegetable oil
¼ cup
flat-leaf parsley, chopped
200 g
minced lamb
100 g
(½ cup) Calasparra rice (see Note)
2 tbsp
Notes • Pomegranate molasses is available from delis and Middle Eastern food shops. • Calasparra rice is available from delis and specialist food shops. Substitute arborio rice or another short-grain rice variety.
Instructions Drink match 2002 Juene Cabernet Carigan Cinsault ($70) or 2002 Hochar Pere et Fils ($37), both from the Bekaa Valley in Lebanon. If you prefer beer, try Almaza Pilsner ($3, 330ml). To make stuffing, heat oil in a large frying pan over medium heat. Add minced lamb and cook for 5 minutes or until browned. Stir in remaining ingredients and add 500 ml (2 cups) water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until rice is almost tender and liquid has absorbed. Season with salt and pepper. Reserve half the stuffing and refrigerate until needed. Lay lamb shoulder, skin-side down, on a work surface. Spoon remaining stuffing down the centre, carefully roll up end to enclose stuffing and tie with kitchen string. Preheat oven to 180째C. Heat oil in a large, heavy-based roasting pan over medium heat. Season lamb and cook for 8 minutes, turning, or until browned all over. Remove from heat and add spices, onion studded with cloves and 1 litre water. Cover with foil and roast for 3 hours or until cooked through or cooked to your liking. Transfer to a platter, cover loosely with foil and rest for 15 minutes. Strain pan juices, discarding cinnamon and bay leaf, and reserving onion, if desired. Heat reserved stuffing. Serve roast lamb with pan juices, reserved stuffing and onion, if desired.
This traditional Lebanese roast is stuffed with minced lamb, pine nuts, almonds, raisins, rice and festive spices. Traditionally a butterflied lamb shoulder with the neck attached is used, but alternatively a smaller lamb shoulder without the neck or a leg of lamb can be used as an alternative.
18 | 19
Kibbeh Bil Sanieh
Serves
Preparation
Cooking
Skill level
6
55
45
Mid
min
min
Ingredients
20 | 21
Syria
Filling 3 tbsp
olive oil
800 g
minced lamb or beef
4
large onions, finely chopped
Kibbeh 1½ cups 800 g 2 large
fine burghul, soaked overnight lean, finely minced lamb onions, finely grated
1 tsp
baharat
1 tsp
baharat
½ tsp
cinnamon (optional)
2 tsp
salt
1 tsp
salt
3 tsp
freshly ground black pepper
1½ tsp
freshly ground black pepper
1 tbsp
butter
3 tbsp
pine nuts
1 tbsp
olive oil
Instructions You will need to begin this recipe 1 day ahead. For the kibbeh you need to soak the burghul in 250 ml of water overnight. The next day drain well. To make the filling, heat the oil in a frying pan over low heat and add the meat. Cook, stirring constantly to break up the grains of meat. When the meat is browned and separated and the moisture is starting to evaporate, stir in the onion, spices, salt and pepper and keep cooking until the onion is soft. Meanwhile, melt the butter in a small frying pan and add the pine nuts. Fry until they start to brown, then stir into the meat mixture. Remove from the heat and set aside to cool.
Preheat the oven to 180°C and oil a round baking tray with deep sides (around 2 cm). Dampen your hands and layer the tray with half of the kibbeh by forming small balls of the mixture then flattening them over the tray. Smooth the surface and make sure there are no gaps. Spread the cooled meat filling on top, pressing it down a little to keep the layers tight. Top with the rest of the kibbeh using the same technique. When the surface is smooth, push a small hole through the centre of the kibbeh with your finger. Slice into wedges fanning around the hole. Brush with the olive oil and bake in the oven for 25 minutes.
To make the kibbeh, combine the drained burghul, meat, onion, baharat, salt and pepper in a bowl and mix well by hand until it forms a paste. You may need a little water to keep the mixture soft. Cover and leave to rest for 30 minutes.
Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This is carefully spiced then served raw, baked or fried in endlessly varying shapes, often with delicious fillings (that often include more minced meat). This recipe is for a kind of kibbeh sandwich: a layer of cooked, spiced meat and pine nuts is pressed between two layers of fine kibbeh, then baked and served in wedges like pieces of cake. Serve with salad and drained yoghurt (natural yoghurt that has been drained in muslin until thick).
22 | 23
Lamb with Rice and Pistachios
Serves
Preparation
6
55 min
Cooking
Skill level
1hr 30
Mid
min
24 | 25
Iraq
Ingredients 3 cups
Basmati rice
½ cup
pistachios
2 ½ cup
carrots, grated sultanas
6
lamb chops
2 tsp
cumin
1
onion, quartered
2 tsp
ground cardamon
1
tomato, diced
½ cup
slivered almonds
3 tbsp
oil
Instructions Soak the rice in water for an hour before using. Meanwhile, remove skins from pistachios by soaking in boiling water for 5 minutes, which will allow the skins to slip off. Preheat oven to 200ÂşC. In a large saucepan, place the lamb chops, onion and tomato and cover with water. On a low heat cook until the chops are tender. Divide the oil between two pans, add the carrots to one and sultanas to the other, and cook gently for about 10 minutes until carrots are soft and the sultanas are plump. Drain, keep separate and save the oil. When the lamb is cooked, remove from the stock which should be kept. Place the lamb in an oven tray and sprinkle with the combined cumin and cardamom. Bake for 15 minutes to complete the cooking.
Pour over the rice the lamb stock and the oil from the carrots and sultanas. Place a tea towel over the pot and cover with a lid, and cook for a further 15 minutes or so until the liquid is absorbed and the rice is tender. To serve the dish, place half of the rice on a large platter. Put the lamb chops on top of the rice and then cover the lamb with the remainder of the rice. Garnish the rice with the carrots which are positioned around the edge of the rice, then the sultanas are layered on top, then the pistachios, and then the almonds until the entire dish is decorated. Serve with a salad made of finely chopped tomatoes, parsley, coriander, chilli, finely chopped red onion and cucumber.
Drain the rice and boil in plenty of salted water until it is almost cooked; it should be firm when you squeeze a grain to test. Drain the rice, and return to the saucepan.
The textures and taste of this traditional Iraqui rice dish make it a special one with Samira’s family. In this recipe it is important to dry fry the spices in order to develop the flavours, and she says it will set up the aromas to whet any appetite.
26 | 27
Lamb and Chickpea Stew (dizi)
Serves
Preparation
Cooking
Skill level
8
35 min
2hr 50
Mid
min
28 | 29
Iran
Ingredients 180 g
(1 cup) dried chickpeas
200 g
(1 cup) dried cannellini beans
2
Persian dried limes (see Note)
2 tbsp
olive oil
6
coriander roots, finely chopped
lamb shanks
3
potatoes, peeled, roughly chopped
tomato paste
4
tomatoes, peeled, chopped
3 2 tbsp
2 tsp
ground turmeric
1
onion, cut into 2 cm wedges
fried onions, flatbread, yoghurt and
3
garlic cloves, thinly sliced
Persian pickles (see Note), to serve
Notes • Persian dried limes (also known as black limes) are available from Middle Eastern food shops and spice shops. • Persian pickles are available from Middle Eastern food shops as well
Instructions Place chickpeas and cannellini beans in a large bowl of cold water and leave overnight to soak. Drain well. Heat oil in a large, heavy-based saucepan over medium-high heat. Season lamb with salt and pepper, and cook, turning, for 6 minutes or until browned all over. Add 2 litres water, tomato paste, onion, garlic, turmeric, dried limes and coriander roots. Bring to a simmer, then reduce heat to medium-low, cover and cook for 2 hours or until lamb is just tender. Add potatoes, tomatoes, and drained chickpeas and cannellini beans. Cover and cook for a further 40 minutes or until potatoes and pulses are tender, and lamb pulls off the bone easily. Season, then strain stew through a fine sieve into a large bowl and set aside to cool slightly. Reserve stew and solids. Shred meat from bones, discarding bones. Place meat in a bowl with the other solids. Mash mixture to a coarse paste. Scatter over fried onions, and serve with the broth, bread, yoghurt and pickles.
Turmeric is an essential ingredient in this Iranian stew, known as dizi or abgoosht. Named after the stone or metal pot in which it is cooked and served, dizi is eaten in two parts. First the soup is strained and served, then the meat, potatoes and pulses are mashed and eaten with pickles, yoghurt, onion and flatbread.
30 | 31
Slow-roasted Lamb with Jewelled Yoghurt
Serves
Preparation
8
1hr
Cooking
Skill level
12hr
Mid
Ingredients 130 g
Nomads’ yoghurt
garlic, peeled pinch of salt anchovy fillets
30 g
goji berries (see note
sabaht baharat (see note)
30 g
currants
extra virgin olive oil
30 g
pine nuts, toasted
lamb shoulder
25 g
inka berries (see note)
Spiced bread
25 g
pumpkin seeds, toasted
(3 cups) plain flour
25 g
sunflower seeds, toasted
dried yeast
25 g
pomegranate seeds
caster sugar
20 g
barberries (see note)
olive oil, plus extra to drizzle
20 g
candied orange and lemon peel
1½ tsp
salt, plus extra for the spice mix
20 g
slivered Iranian pistachios
275 ml
lukewarm water
1
apricot, stones removed, finely chopped
2 tsp
coriander seeds
2
medjool dates, finely chopped
2 tsp
cumin seeds
1 tsp
nigella seeds
30 g
32 | 33
Iran
2 tbsp 1 kg 450 g 7g 1½ tsp 65 ml
500 g
labna (see note) olive oil
Note • Sabaht baharat is a blend of spices often referred to as Lebanese seven spice or simply baharat. You will find baharat in Middle Eastern grocery stores and at quality spice merchants. • Goji berries and inka berries are available from health food stores. Barberries are available from Middle Eastern grocers. • Barberries are tart, dried fruits available in Middle Eastern grocers. • Labna is thick yoghurt cheese made by adding salt to yoghurt then hanging the yoghurt to remove the excess whey. Labna can be purchased from European delicatessens and cheese stores.
Instructions To make the marinade for the lamb, pound the garlic and salt in a mortar and pestle until smooth. Add the anchovy and pound until combined. Add the sabaht baharat and olive oil and mix through. Score the lamb shoulder on the flesh side and smear the marinade all over, rubbing well into the slits. Transfer the lamb to a baking tray, cover and marinate in the fridge for 24–48 hours. Preheat the oven to 100°C. Place the lamb in a deep roasting dish and transfer to the oven. Cook for 10–12 hours or until the meat is falling off the bone. Increase the heat to 220°C and cook for a further 15–20 minutes or until the skin is crisp. Remove from the oven and cover to keep warm while cooking the spiced bread. Reduce the oven to 180°C. Begin the spiced bread when the lamb has about 2½ hours left to cook. Combine the flour, yeast, sugar, olive oil and salt in the bowl of a stand mixer fitted with a dough hook. Set the mixer to medium and gradually add the water. Mix for 5–7 minutes or until the dough is smooth and elastic.
In a mortar and pestle, lightly crush the coriander and cumin seeds with a pinch of salt. Add the nigella seeds and mix to combine. Set aside. Tip the dough out onto a lightly floured surface and knock back. Divide into 10 equal portions and roll into balls. Using a rolling pin, flatten each ball, then roll out to a 12 cm round, about 1 cm thick. Transfer the breads to lightly oiled baking trays, cover and allow to prove for 20–25 minutes or until doubled in size. Using your fingertips, make shallow indents in the breads (this will give the oil and spices something to cling to). Drizzle with extra olive oil and sprinkle with the spice mix. Bake for 13–15 minutes or until golden. Meanwhile, to make the nomads’ yoghurt, combine all the ingredients, except the labna and olive oil, in a bowl and toss to combine. Smear the labna evenly across the surface of a serving dish and drizzle with olive oil. Spoon the fruit and nut mix over the top. Serve the lamb shoulder in the baking dish at the table with the spiced bread and nomads’ yoghurt.
Place the dough in a bowl and cover with a damp cloth. Allow to prove in a warm place for 1–2 hours or until doubled in size.
Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin will caramelise quickly.
34 | 35
Mantoo
Makes
Preparation
Cooking
Skill level
60
45 min
45 min
Mid
36 | 37
Afghanistan
Ingredients 2 500 g 1 kg 1 tbsp
packets gow gee wrappers
250 g
yellow split peas
lamb mince
2
onions, diced
onions, diced
2
garlic cloves
coriander powder
3
tomatoes, diced
crushed black pepper dried mint
1 tbsp
tomato paste
1 tsp
salt
chilli powder
3 tbsp
oil
splash of oil
500 g
plain yoghurt
2
garlic cloves, crushed
Instructions Filling Heat oil in a frying pan. Add the mince and stir until golden brown. Add onion and cook until transparent, then add the coriander and pepper and mix through. Take pan off the heat and place mixture in a dish to cool. (Note: this mixture should have more onion than meat.)
For homemade pastry (see below), place a spoonful of filling in the center of the rolled-out dough. Dip finger in water and moisten the circumference of the pastry shape. Lift the outer rim to meet in the middle. Seal the edges by pressing together to form dumplings.
Sauce Topping
Oil the base of steamer to prevent sticking and place dumplings carefully across oil. Steam for 25 minutes.
Soak split peas for 2–3 hours or overnight. Heat oil in a frying pan and cook onion and garlic until lightly browned. Add tomato and tomato paste. Add split peas and ¾ cup water and cook for 30–45 minutes until soft. Season with salt and pepper and set aside.
Smear a fine layer of garlic yoghurt over base of two large serving plates. Place the dumplings in a circular decorative manner. Evenly drizzle the remaining yoghurt over the dumplings, followed by the split pea sauce. Scatter with dried mint and chilli powder.
Yoghurt Topping
Pastry (if making)
In a separate bowl mix yoghurt with garlic and salt to taste.
Place flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy. Leave the dough to settle for 15–20 minutes or until it becomes firm. Separate dough into small handfuls and roll into individual ball shapes. Scatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes.
If using square gow gee wrappers, place a spoonful of filling in the centre of each wrapper. Moisten edge of pastry squares with water. Lift corner to corner and seal, then wrap two corners of the triangle to seal in filling.
This Afghani dumpling recipe involves filling gow gee wrappers (or you can make your own pastry) with a meat and onion mixture, steaming them, then serving them with a split pea sauce and garlic yoghurt. It is truly delicious.
38 | 39
Afghan Lamb Meatballs (korme kofta)
Serves
Preparation
4
15 min
Cooking
Skill level
1hr 35
Easy
min
40 | 41
Afghanistan
Ingredients Meatballs 1 kg 2 2 tps 1 tbsp ½ 1
lamb mince onions, finely chopped
Sauce 2 tbsp 2
olive oil onions, finely chopped
garlic, crushed
625 ml
water
tomato paste
1 tbsp
tomato paste
bunch coriander leaves, chopped
½ tsp
ground turmeric
egg
½ tsp
salt
½ tsp
ground turmeric
1 tsp
sweet paprika
1 tsp
pepper
4
potatoes, quartered
Instructions Combine lamb mince, finely chopped onions, crushed garlic, tomato paste, chopped coriander leaves, egg, ground turmeric, sweet paprika and pepper in a bowl. Shape mixture into small balls. Set aside. Heat olive oil in a heavy-based frying pan over medium heat. Add finely chopped onions and cook for 4 minutes or until softened. Add 625 ml water, tomato paste, ground turmeric and salt, cover with a tight-fitting lid and bring to the boil. Add meatballs, reduce heat to medium-low and cook for 1 hour. Remove lid, add quartered potatoes and cook for 30 minutes or until meatballs and potatoes are tender and sauce is reduced. Serve your Korme Kofta right away, while nice and hot.
Korme kofta is made for Nowruz – New Year – along with many other dishes, including colourful rice, lamb curry and haft mewa (seven fruits). Nowruz, meaning "new day", is the first day of spring (the vernal equinox), but in Afghanistan, the festival can last for two weeks. It’s a time of good luck, fortune and new starts.
42 | 43
Slow-cooked Lamb and Lentil stew (haleem)
Serves
Preparation
8
15 min
Cooking
Skill level
2hr 20
Mid
min
44 | 45
Pakistan
Ingredients (½ cup) burghul (cracked wheat)
1 tbsp
chaat masala (see Note)
125 g
(½ cup) urad dhal (see Note)
1 tbsp
ground chilli
100 g
(½ cup) mutter dhal (see Note)
1 tsp
130 g
(½ cup) mung dhal (see Note)
½ cup
coriander leaves, chopped
lamb chump chops
½ cup
mint leaves, chopped
80 g
1 kg
ground turmeric
10
garlic cloves, finely chopped
1
long green chilli, sliced
2 cm
piece ginger, finely chopped
1
lemon, cut into wedges
2 tbsp
ghee
¼ tsp
saffron threads
2 tbsp 2
ghee large onions, thinly sliced
1 tbsp
ground coriander
mint and tamarind chutney (podina)
1 tbsp
ground cumin
Fried onions
Instructions Soak the burghul and dhals overnight. Soak burghul and dhals together overnight in a large bowl with enough water to cover. Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water. Bring to the boil, skimming any impurities from the surface, then reduce heat to low and cook for 2 hours or until lamb is meltingly tender. Using tongs, transfer meat to a large plate, reserving dhal in cooking liquid. When cool enough to handle, remove bones from lamb and discard. Finely chop lamb and set aside.
Reduce heat to low and cook, stirring occasionally, for 10 minutes or until heated through. Meanwhile, to make fried onions, heat ghee in a frying pan over medium heat. Add onions and cook, stirring occasionally, for 8 minutes or until golden. Drain on paper towel. Top haleem with fried onions, coriander, mint and chilli, and serve immediately with lemon wedges on the side.
Heat ghee in a large saucepan over medium heat. Add saffron and spices, and cook for 1 minute or until fragrant. Add reserved dhal mixture and lamb.
Note Urad, mutter and mung dhals are all available from Indian food shops. Urad dhal are split small black beans. When split, they are white in colour. Mutter dhal are large yellow split peas; they are actually green peas that become yellow when split. Mung dhal are split mung beans. They are dull green when whole, but yellow when skinned and split. Chaat masala is a sweet-sour spice from Indian food shops and spice shops.
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