Skill level

Average: 3.7 (30 votes)


  • 80 g (½ cup) burghul (cracked wheat)
  • 125 g (½ cup) urad dhal (see Note)
  • 100 g (½ cup) mutter dhal (yellow split peas) (see Note)
  • 130 g (½ cup) mung dhal (see Note)
  • 1 kg lamb chump chops
  • 10 garlic cloves, finely chopped
  • 2 cm-piece ginger, finely chopped
  • 2 tbsp ghee
  • ¼ tsp saffron threads
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp chaat masala (see Note)
  • 1 tbsp ground chilli
  • 1 tsp ground turmeric
  • ½ cup coriander leaves, chopped
  • ½ cup mint leaves, chopped
  • 1 long green chilli, sliced
  • 1 lemon, cut into wedges
  • mint and tamarind chutney (podina), to serve

Fried onions

  • 2 tbsp ghee
  • 2 large onions, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | 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.


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.

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. 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.


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.

Drink Brewdog Punk IPA (330ml, $4.50)As seen in Feast Magazine, Issue 12, pg74.

Photography by Armelle Habib