A spicy lamb haleem to keep you warm this winter! Served with our Mazavarou – An amazing combo!


  • 5 lamb shanks with bones
  • 3 big onions, finely sliced
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 3 tablespoon haleem spices powder
  • 60g ground wheat
  • 80g black lentils/or chana dhall
  • 1/2 tsp tumeric powder
  • 1 tbsp roasted cumin
  • Chopped corrainder and mint leaves
  • Chopped shallot and green chillis
  • Juice from 1 lemon
  • Mazavarou to taste


1. Heat oil and brown onions till crisp. Drain and keep aside.

2. In the same pot, add meat pieces and salt. Mix well and allow to brown.

Haleem recipe

3. Add the ground paste and stir fry for 10 mins

4. Transfer mixture to pressure cooker with lentils or dhall wheat, powdered ingredients and cumin

5. Add a little more water. Mix well and cover till meat,dhall/lentils are soft

6. Add coriander and mint leaves and simmer, add more water if soup is too thick

7. Serve immediately in small bowls with lemon juice, chopped shallot and green chillis, sprinkled over and with mazavarou