[kinsou]

Halim

Ingredients (serves 6 to 8 ):

• 2 tablespoons oil
  1 tablespoon ghee (clarified butter)
  2 sliced medium onions
  750g (lamb) meat with bones
  Salt
  2-3 cardamoms
  80g black lentils or gram dhall (picked and washed)
  60g coarsely ground wheat
  1//2 teaspoon turmeric powder
  1/2 teaspoon chilli powder
  1 tablespoon dry roasted cumin
  Chopped coriander and mint leaves
  1 teaspoon garam masala (optional)
  Chopped shallot and green chillies
  Juice from 1 lemon
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  Crushed together into a paste (*) with some water:
  1 big onion
  5 cloves garlic
  1 teaspoon grated ginger
  1 cinnamon stick
  1/2 teaspoon whole peppercorns
  -----

What to do?

• 1. Heat oil and ghee and brown the onions till crisp, drain and keep aside.
  2. In the same fat, add meat pieces; salt. mix well, and allow to brown.
  3. Add ground paste (*) and stir-fry for about 10mins.
  4. Transfer mixture to a pressure cooker (or a deep pan) with lentils or dhall, wheat, powdered ingredients and the cumin. Add a litre of water and some more salt. Mix well, cover, and cook till meat and lentils/dhall are soft.
  5. Add coriander and mint leaves and allow to simmer, uncovered, for a few more minutes. Add some more water if the broth is too thick.
  6. Optional: Off the heat, sprinkle the garam masala over and mix well.
  7. Serve immediately in small bowls with lemon juice, chopped shallot, and chillies.