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Slow Cooker Haleem



2-4 tablespoons olive oil

1 large onion, sliced

2 roasted peppers, sliced

2 tomatoes, sliced

3 cloves garlic, roughly chopped

4-6 tablespoons ground cumin

2-4 tablespoons smoked paprika

3-4 tablespoons ground turmeric

1 tablespoon sea salt, or to taste

3 teaspoons freshly ground black pepper

3 pounds lamb shoulder meat, with bones

2 cups water or broth, or more as desired

2 cups barley or bulghur

3 cups brown lentils

freshly chopped cilantro

3 whole jalapeños, sliced

fresh ginger, sliced

3 fresh limes, quartered



Warm the oil in a sauté pan. Add the onion and turn up the heat to brown  lightly. Next, add the peppers, tomatoes and
garlic and continue to cook down a bit, about ten minutes.

Add all of the spices then stir to combine well.  Add the meat and brown on each side.

Transfer the above mixture to a slow cooker then add the water or broth.

Cook for about three hours on high heat, covered. In the meantime, soak the grains.

Remove the meat from the slow cooker and let cool slightly, or until you can remove the bones. Add the meat back to the slow cooker.

Add the grains to the mixture then cover and continue to cook on medium-high heat for an additional two hours, adding water or broth, if necessary.

Remove cover and move some of the mixture to a different pot, or turn off and unplug the slow cooker. Using an immersion blender,
combine at least half to three-quarters of the mixture, or until the desired serving consistency is reached. Add more liquid, if desired.

Bring the combined mixture back to the slow cooker and begin to heat again, covered, for at least one hour, on low heat.

Serve in individual bowls with a little bit of cilantro, sliced jalapeños, sliced ginger and a dash of lime on top of each serving.