Heavenly! The first word I think of when I dream of haleem. For those of you who have never heard of or tasted haleem, well my friends, you’re in for a treat! Ironically, the word haleem means ‘patience’ and rightly so. Traditionally, haleem is a dish that requires considerable labor and love to prepare. With this no-fuss slow cooker version, you’ll be done in 5 hours without the labor!! The lentils, spices and tenderized meat blend together to give the ultimate experience. Creamy. Rich. Aromatic. Sim-ply delicious! Send it in the morning, and by lunch-time, this heavenly stew will be ready to devour…someone clearly thinks so! As they say “the proof is in the pudding!”
Eid al-Adha: Celebration of Sacrifice
This weekend we will be commemorating Eid al-Adha or the celebration of sacrifice. It is customary for Muslims to offer prayers and charity as well as feast on their favorite dishes. An opportunity to get together with loved ones, count our blessings and enjoy delicious food.
Eid al-Adha, also known as ‘bakra eid,’ celebrates the sacrifice made by Prophet Ibrahim. The story speaks of how the Prophet’s faith was tested by God and his willingness to sacrifice his son, Ismail. This demonstration of love and submission to God was the actual test, as God intervened and instead a lamb was sacrificed. A similar version is told in the Jewish Torah and Christian Old Testament, where God asks Abraham to sacrifice his son Isaac.
Eid al-Adha is celebrated with the sacrifice of a sheep, or sometimes a goat. Traditionally, the meat is divided into 3 parts; one part for the family, one to be shared with relatives and the last for charity. The meat is cooked in an array of recipes as there is no specific menu for Eid.
Our Celebration With Haleem…..But Without The Fuss!
Our family loves haleem and it often makes an appearance on special occasions. So this year, we will be using the meat to enjoy this mouthwatering dish.
According to historians, Haleem has a long history dating back to the 10th century in Persia. Believed to be called haressa or harees, this dish was enjoyed in Mughal courts. There are several variations of haleem as far as the ingredients go. Some include wheat, barley, and spices along with the meat. Other varieties incorporate several types of lentils with the meat. Unique versions also exist; using oats, couscous, and even sweet variations! My version of haleem is gluten free as I know there will be plenty of grain options to be enjoyed on the side on Eid.
Even though Eid falls on the weekend, this time of year brings extra rush. With school having just started, it is a busy time for families. With this slow-cooker version of haleem, you’re guaranteed a perfect Eid dish, without the added fuss! It will leave you with more time to spend on other things. I plan on spending that time with the children to cook up a desi~licious dessert together 🙂
Wishing you Eid Mubarak!
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
No-Fuss Slow Cooker Lamb Haleem (Stew)
- 3 cups mung beans split mung beans
- 1/2 cup split chickpeas masoor daal
- 2 tbsp oil
- 3 onion sliced
- 1.5 tbsp cumin seeds
- 8 cloves garlic crushed
- 40 g ginger grated
- 1 tsp turmeric powder
- 6 cloves
- 1 tbsp curry leaves
- 1/2 tsp nigella seeds
- 20 green cardamon seeds crushed
- 3 bay leaves medium
- 1 tbsp sea salt
- 3 lbs lamb cubed
- 3 tomato large, cubed
- 1 tbsp tomato puree
- 2 cups water
- 3 slices lemon
- ginger grated for garnish
- 1 cup coriander fresh, for garnish
- Wash and soak the mung beans and masoor daal overnight
- Warm the oil in a sauté pan
- Add the cumin seeds and bay leaves and stir until the cumin seeds crackle
- Add the onions, garlic, ginger and rest of the spices.
- Cook until the onions are light golden
- Drain the excess water from the mung beans and masoor daal and transfer into the slow cooker
- Add the lamb, tomatoes and salt in the slow cooker
- Pour the onion and spice mixture over the meat
- Add the water and lemon slices
- Cook in the slow cooker on high for 5 hours
- Once cooked, you can blend the haleem to achieve a creamy texture
- Sprinkle with garnish ingredients