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Rich, hearty and slow-cooked until the meat melts into the lentils, haleem is a real labour of love, but a single pot does all the hard work here. Topped with crispy golden onions, cashews and a squeeze of lemon, it's the ultimate comfort food for sharing.
A large heavy-based pot with a lid, and a potato masher or hand blender. A pressure cooker is optional.
1.
Soak the barley and dals in cold water for at least 2 hours, or overnight. Drain.
2.
Heat the olive oil in a large heavy-based pot over a medium heat. Fry the cashews for 1–2 minutes until golden, then lift them out.
3.
Fry the onions in the same pot for 12–15 minutes, stirring often, until deep golden. Lift out a third of them for the topping.
4.
Add the whole spices and let them sizzle for 30 seconds.
5.
Add the mutton, garlic paste, ginger paste, green chillies and salt. Cook for 8–10 minutes until the meat is browned.
6.
Stir in the barley, dals, garam masala, the optional spices if using, and the water. Bring to the boil, then cover and simmer on a low heat for 2–2½ hours. Stir often, adding a splash of hot water if it starts to stick, until the meat falls apart.
7.
Remove the bones and whole spices. Mash hard with a potato masher, or pulse briefly with a hand blender, until thick and porridge-like.
8.
Serve topped with the crispy onions and cashews, with lemon wedges for squeezing.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze individual portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot, adding a splash of water as it thickens. Keep the crispy onions and cashews in an airtight container.
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