Halim is a traditional South Asian dish that is popular in countries such as Mauritius, Pakistan, India and Bangladesh. It is a wholesome and nourishing dish made from a combination of meat and lentils. Learn how to make your own from scratch with our easy-to-follow recipe.
INGREDIENTS
24
RECIPE STEPS
8
TOTAL TIME
1 h 50 m
Why You Need This Recipe
- Halim is a nutritious and filling dish that is perfect for feeding a crowd.
- Making Halim from scratch allows you to control the quality of ingredients and tailor the recipe to suit your taste preferences.
- By making this traditional dish, you can explore the rich culinary history and cultural significance of Mauritian and South Asian cuisine.
About Halim
Halim (also known as Alim and Haleem) is a slow-cooked stew that is made by simmering lamb, lentils and spices together for several hours. The dish has a thick and creamy texture and is usually served with a garnish of fried onions, coriander and mint leaves.
In Mauritius, it is a very popular soup within the Muslim community. Indeed, the Mauritian Muslims often serve Halim when breaking their Ramadan fast and also at weddings and other festivals.
Star Ingredient
Lamb Shanks (Zaret Agno)
Lamb shanks are a popular ingredient in many cuisines around the world. They are a cut of meat that comes from the lower part of the leg of a lamb and have a rich and flavourful taste.
READ MORE: Why lamb shanks are the perfect cut of meat for slow-cooking →
Other Ingredients
- Brown and Red Lentils: Rich in fibre and protein, brown lentils are the perfect addition to any nutritious meal.
- Chickpeas: Rich in protein and fibre as well as iron, magnesium and folate.
- Wheat Flour: This ingredient helps to thicken the stew and gives it a rich and creamy texture.
- Saffron: This aromatic spice adds a beautiful colour and flavour to the dish.
- Coriander and Mint: optional garnish.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- Dice the onions and lamb into small, bite-sized pieces to ensure even cooking.
- Soak the lentils and chickpeas in water for at least 30 minutes before cooking to help them cook faster and more evenly.
- Use a pressure cooker to cook the lamb and lentil mixture, as it will significantly reduce the cooking time.
- Dissolve the wheat flour in a small amount of water before adding it to the pot to prevent clumps from forming.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Halim.
1
Heat the cooking oil and ghee in a small saucepan and brown the diced onion in the oil. Remove the onion pieces and set aside to use as a garnish later.
2
Rub salt into the lamb and fry the pieces of meat in the oil used to fry the onion.
Scroll to the bottom for the printable recipe card
3
Using a mortar and pestle, grind one onion with the garlic, ginger, cinnamon, cloves, peppercorns and cardamon to form a paste.
4
5
6
7
8
How to Serve Halim
Halim is traditionally served hot and topped with a garnish of fried onions, coriander and mint leaves. It can be accompanied by chopped green chilli and a squeeze of lemon juice for added flavour.
Recipe FAQs
Can I make Halim with a different type of meat?
Yes, you can substitute the lamb with beef or chicken if you prefer.
Can I freeze leftover Halim?
Yes, Halim can be stored in the freezer for up to 3 months.
Can I make this recipe without a pressure cooker?
Yes, you can use a regular pot, but the cooking time will be longer.
Printable Recipe Card
Halim is a delicious and nutritious Mauritian dish of South Asian origin that is perfect for special occasions or as a comforting meal during colder months.
By following this recipe and adding your own personal touches, you can create a wholesome and flavourful Halim that is sure to impress your friends and family.
Halim (Mauritian Meat & Lentil Soup)
Equipment
- Pressure cooker
- Mortar & pestle
Ingredients
- 2 tbsp rice bran oil or other neutral-flavoured cooking oil
- 1 tbsp ghee
- 2 brown onions diced
- 750 g lamb shanks diced, (also known as zaret agno)
- salt
- 1 brown onion
- 5 cloves garlic
- 1 thumb ginger
- 1 stick cinnamon approximately 3 cm long
- 4 cloves
- ½ tsp peppercorns
- 2 pods cardamon
- 1.5 l water
- 125 g brown lentils (also known as lanti nwar)
- 125 g mixture of chickpeas and red lentils
- 75 g wheat flour
- ½ tsp saffron strands
- ½ tsp chilli powder
- coriander
- mint leaves
- 1 tsp garam masala
- dried shallots
- lemon juice
- green chilli
Complete Recipe Steps
- Heat the cooking oil and ghee in a small saucepan and brown the diced onion in the oil. Remove the onion pieces and set aside to use as a garnish later.2 tbsp rice bran oil, 1 tbsp ghee, 2 brown onions
- Rub salt into the lamb and fry the pieces of meat in the oil used to fry the onion.750 g lamb shanks, salt
- Using a mortar and pestle, grind one onion with the garlic, ginger, cinnamon, cloves, peppercorns and cardamon to form a paste.1 brown onion, 5 cloves garlic, 1 thumb ginger, 1 stick cinnamon, 4 cloves, ½ tsp peppercorns, 2 pods cardamon
- Add the paste to the pot with the lamb and mix well, allowing to cook for a further 8-10 minutes.
- Place the lamb, water, brown lentils, chickpeas, red lentils, wheat flour (dissolved in a small amount of water), saffron and chilli powder into a pressure cooker and cook until the lentils are soft.1.5 l water, 125 g brown lentils, 125 g mixture of chickpeas and red lentils, 75 g wheat flour, ½ tsp saffron strands, ½ tsp chilli powder
- Let the pressure release from the pressure cooker naturally and then add the desired amount of coriander and mint leaves to the pot and stir through for a few minutes. If the mixture is too thick, add water, half a cup at a time, to loosen it.coriander, mint leaves
- Remove from the heat and sprinkle garam masala, dried shallots and the diced fried onions over the Halim.1 tsp garam masala, dried shallots
- Serve hot together with chopped green chilli and a squeeze of lemon juice.lemon juice, green chilli
Notes
- To save time, you can prepare the spice paste ahead of time and store it in an airtight container in the fridge for up to a week.
- You can also use a slow cooker to prepare this dish. Simply brown the lamb and onion in a frying pan before adding it to the slow cooker with the spice paste, lentils, wheat flour, and water. Cook on low for 6-8 hours or until the lentils and lamb are tender.
- Halim is traditionally eaten with naan, but you can also serve it with rice or pita bread.
