Instant Pot lamb haleem: A rich and comforting recipe

Ingredients for Instant pot lamb haleem

• 90 g assorted dals (such as chana dal, moong dal, masoor dal, and/or urad dal)

• 50 g white jasmine rice or other long-grain rice

• 50 g pearl barley

• 675 g bone-in lamb stew meat

• 15 g kosher salt, divided, plus more

• 15 cm piece fresh ginger

• 3 medium shallots, thinly sliced

• 80 ml ghee or vegetable oil

• 4 garlic cloves, finely grated

• 30 g garam masala

• 5 g cayenne pepper (or more)

• 5 g ground turmeric

• 3 green Thai chiles, stems removed (optional)

• 15 g chopped coriander, plus more for serving

• ½ white onion, finely chopped

• 2 limes, cut into wedges

How to make Instant pot lamb haleem

1. Combine the dals, rice, and barley in a medium bowl. Pour in enough water to cover the grains and swish them around with your fingers. Drain the water and repeat this process until the water runs clear, allowing you to see your hands through it. Pour in fresh water to cover the grains and let them soak at room temperature for at least 2 hours, or cover and chill for up to 12 hours.

2. Place the lamb on a plate and pat it dry with kitchen paper. Season all over with 2 teaspoons of salt and set aside. Peel the ginger by scraping off the skin with a spoon. Finely grate half of the ginger and set it aside. Thinly slice the remaining ginger, stack the slices, and cut them crosswise into matchsticks; set these aside as well.

3. If using an electric pressure cooker, combine the shallots and ghee in the pot and set to the sauté function or high heat. Cook, stirring often and adjusting the heat as necessary, until the shallots begin to brown, about 8 minutes (or about 6 minutes if using oil). Reduce the heat to medium, or turn off for a minute if the mixture is getting too hot.

4. Add the reserved ginger matchsticks and cook, stirring frequently, until the shallots are brown and crisp and the ginger is frizzled, about 4–10 minutes, depending on your cooker. Using a slotted spoon, transfer the shallots and ginger to a plate, spreading them out in a single layer. Season lightly with salt and let them cool.

5. Add the garlic, garam masala, cayenne, turmeric, and reserved grated ginger to the pot. Cook, stirring constantly, until fragrant, about 30 seconds. Add the lamb and stir to coat in the spices. Cook, stirring often with a wooden spoon and adding splashes of water as needed to prevent sticking, scraping up any browned bits, until the flavours meld, about 15 minutes.

6. Drain the dal mixture and add it to the pot along with 1 teaspoon of salt and 1.5 litres of water (if using a stovetop pressure cooker, use 1.25 litres). Secure the lid and bring to full pressure according to the manufacturer's instructions. Cook for 1.5 hours. Allow to sit for 20 minutes, then manually release the pressure and open the lid.

7. Taste the haleem and adjust the seasoning with more salt and cayenne if needed. Add the chiles if using (these are for flavour, not heat; feel free to omit them). Simmer over medium heat, stirring often, for 5 minutes. Stir in ½ cup of chopped coriander (cilantro).

8. Serve the haleem with sliced white onion, lime wedges, the reserved crispy shallots and ginger, and more chopped coriander.

9. To prepare in advance: Haleem can be made up to 1 day ahead. Allow to cool, cover, and chill. Reheat over medium heat until warmed through.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.