Haleem is the ultimate slow cook; broken wheat and meat simmered together for hours until they merge into one deeply flavoured, velvety dish that is unlike anything else. It is Ramzan's most celebrated recipe and one of the most rewarding things you can make in a Dutch oven. The Ember Cast Iron Dutch Oven is built for exactly this: sustained, even heat over a long period that slowly breaks everything down into something extraordinary.
Prep time: 20 mins
Cook time: 4-5 hrs
Total time: 5 hrs
Serves: 6-8
Ingredients for the Haleem
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750g Mutton, shoulder cut, bone-in
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½ cup broken Wheat (dalia), soaked for 1 hour
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¼ cup Chana dal, soaked for 1 hour
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¼ cup Masoor dal, soaked for 1 hour
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8-9 cups of Water
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1 Bay leaf
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2 Green cardamoms
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1-inch cinnamon stick
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Salt to taste
Ingredients for the Haleem Masala
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3 tbsp Ghee
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2 medium Onions, thinly sliced and fried until deep golden brown
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1 tbsp Ginger garlic paste
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2 tsp Red chilli powder
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1 tsp Coriander powder
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1 tsp Cumin powder
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1 tsp Garam masala
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½ tsp Turmeric powder
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2 tbsp Haleem masala (store bought or homemade)
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Salt to taste
For Finishing
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2 tbsp Ghee
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1 tsp Garam masala
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Juice of 1 Lemon
For Garnish
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Fried onions (birista)
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Fresh ginger, cut into thin juliennes
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Fresh coriander, finely chopped
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Green chillies, thinly sliced
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Lemon wedges
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A drizzle of ghee
Method
Step 1
Preheat the Ember Cast Iron Dutch Oven on medium heat for 2 minutes.
Step 2
Add the mutton, soaked broken wheat, chana dal, masoor dal, water, bay leaf, green cardamoms, cinnamon, and salt into the Dutch oven. Bring everything to a boil on medium-high heat.
Step 3
Once boiling, reduce the flame to the lowest setting and cover with the lid. Cook slowly for 3 to 3½ hours, stirring every 20 to 25 minutes to prevent the wheat and lentils from sticking at the base.
Step 4
Continue cooking until the meat is extremely tender and begins falling away from the bone, while the wheat and lentils break down completely.
Step 5
Remove the meat pieces from the pot. Shred the meat using two forks and discard the bones. Return the shredded meat to the Dutch oven.
Step 6
Using a heavy wooden spoon or a hand blender on the lowest setting, beat the mixture until the meat, wheat, and lentils come together into a thick, coarse mixture. Do not blend completely smooth; haleem should retain a slight texture.
Step 7
In a separate pan, heat ghee on medium heat. Add half of the fried onions and ginger garlic paste and sauté for 1 minute until aromatic.
Step 8
Add the red chilli powder, coriander powder, cumin powder, garam masala, turmeric powder, haleem masala, and salt. Cook for 1 to 2 minutes until fragrant, and the ghee begins separating.
Step 9
Pour the masala into the haleem and mix thoroughly.
Step 10
Return the Dutch oven to low heat and cook uncovered for another 30 to 40 minutes, stirring frequently, until the haleem reaches a thick, flowing consistency. The haleem should fall slowly from the spoon, not sit like a stiff paste.
Step 11
Finish with ghee, garam masala, and lemon juice. Stir well and adjust salt if required.
Step 12
Serve hot directly from the Ember Cast Iron Dutch Oven, topped generously with fried onions, ginger juliennes, coriander, sliced green chillies, lemon wedges, and a drizzle of ghee.
Notes:
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Haleem thickens considerably as it rests due to the starch released from the wheat and lentils.
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If reheating, add a splash of warm water and loosen gently over low heat while stirring continuously.
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Due to the heat retention of cast iron, always cook haleem on the lowest possible flame after boiling.
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Stir regularly during cooking to prevent the lentils and wheat from catching at the base.
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Haleem tastes even better the next day as the flavours deepen further overnight.