Hyderabadi Haleem

Hyderabadi Haleem is a stew consisting of meat, lentils, spices, and wheat. The mixture is slow cooked creating a rich and creamy texture.

The below recipe has been designed for those who do not have a pressure cooker/ slow cooker and is using a pan of water, tin foil and saucepan lid as an alternative.




2 kilograms Lamb (or Mutton)

2 tsp Khanum Garlic & Ginger paste

5 tbsp Urad Dal

1 tsp Khanum Red Chilli powder

450ml Yogurt

43g Cashews

1/2 tsp Peppercorns

6 tbsp Khanum Pure Butter Ghee

15g Fresh mint

3 tbsp Yellow Moong Dal

240g Broken Wheat (dalia)

5 tbsp Chana Dal

1/4 tsp Khanum Turmeric  Powder

1 Medium onion

1 tsp Khanum Garam Masala Powder

1 inch Khanum Cinnamon Stick

16g Fresh Coriander

6 Green Chilies

3 tbsp Toor Daal

Lemon to garnish



  1. Wash and soak the broken wheat for 30 minutes.
  2. Dice the lamb into cubs and add to a pan of boiling water (approx. 230ml). Once the water has come to a boil, cover with tin foil and place the saucepan lid on top.
  3. Fry the onion until golden brown and set aside.
  4. Add to the pan with the lamb ½ tbsp of the Khanum Garlic and Ginger Paste, ½ tsp of salt, Khanum chilli powder, ½ of the Khanum Garam Masala Powder and a pinch of the Khanum turmeric powder. Leave to boil for 8-10 minutes with the foil and lid off. Stir and re- place the tin foil and lid back and cook for 15-20 mins. Once cooked remove from the pan and shred, keep aside for later.
  5. Boil the broken wheat in 3 pints of water with the urad, chana dal, toor dal and yellow moong daal with a tbsp of the Khanum Garlic & Ginger paste, remainder of Khanum Turmeric powder, 2-3 chillies and peppercorns. Continue to boil until the water is fully absorbed. Use a handheld blender and blend the mix for a few seconds,
  6. Heat a splash of oil in a large pan. Add the whole spices including the Khanum cinnamon stick, remaining chilies, half of the coriander and shredded lamb. Saute for 2-3 minutes. Add the yogurt and saute for a further 10-15 minutes. Add 1 pint of water and bring to the boil.
  7. Add the blended broken wheat mixture from step 5. Mix well while slowly adding the Khanum Pure butter ghee as you go. Let it simmer for half an hour on a low heat.
  8. Serve hot, garnishing with fried onions, mint leaves, cashew nuts, remainder of fresh coriander and lemon wedges.



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