Dinner · Indian · 20 min
Slow-Simmered Lamb Shoulder and Lentil Haleem with Ghee-Fried Onions
- Calories
- 1270
- Protein
- 129g
- Carbs
- 114g
- Fat
- 34g
Ingredients
- 500g Lamb shoulder, lean only, trimmed
- 40g Lentils, raw
- 97.9 g Basmati Rice Bags
- 150g Onions, red
- 2.5g Clarified butter (ghee)
- 400g Spinach, fresh
Method
- 01In a heavy-bottomed pot, sear the lamb shoulder pieces until deeply browned. Add water to cover, bring to a boil, and reduce to a low simmer.
- 02Add the lentils and cook for 90 minutes until the lamb is falling apart and the lentils have broken down into a porridge-like consistency.
- 03While the lamb simmers, cook the basmati rice separately until fluffy.
- 04Finely slice the red onions and sauté them in the ghee until dark brown, crispy, and sweet.
- 05Fold the fresh spinach into the lamb and lentil mixture during the last 5 minutes of cooking until wilted.
- 06To serve, ladle the rich, thick lamb-lentil mixture into a deep bowl. Top with the crispy fried onions and serve alongside the steamed basmati rice. The texture should be velvety and thick, with the aromatics of the slow-cooked lamb permeating every bite.
Cook it with the whole plan around it
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