500 g boned and diced lamb, 75 g Mayil spices for haleem, 50 g brown lentils, 50 g red lentils, 50 g split chick peas, 50 g cracked wheat, 1 tbs garlic and ginger paste, 3 tbs oil, 15 g salt, 5 g pepper, ½ liter Water.
- Sweat the meat in a pan with garlic, ginger, salt, pepper and Mayil spices for haleem for 3 minutes.
- Stir in the lentils, cracked wheat, split chick peas and cook for 2 minutes.
- Add half a liter of water and allow to boil for 35 minutes.
- Best served hot, with garlic sauce and fried onions.