HALEEM
Ingredients:
150 gm. dried Yellow split Peas115 gm. lentils 80 gm. oat meal750 gm chop lamb 2 tablespoons Maiezana4 teaspoons Jeera1 big onion4 teaspoons Massala3 teaspoons AjinomotoShallotLemon Salt and Pepper according to tasteGreen Coriander
Method:
Bring to boil the split peas, lentils and salt during 30 minutes.
Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.
Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.
