Slow Cooker Hyderabadi Haleem Lentil And Lamb Stew Food

EASIER SLOW COOKER HALEEM (PAKISTANI BEEF AND LENTIL STEW) - GLUTEN-FREE

Steps:

• Combine all the lentils and rice in a medium-sized bowl and fill with warm water. Use your hand to gently swirl the grains around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Let these soak in water for an hour and then strain.
• In a large pot, add the strained lentils and 6 cups of water. Bring to a boil over high heat, then remove the foam and lower the heat to a simmer. Cover and cook for 1 hour. Make sure the chana dal (yellow split peas) has completely cooked, as it takes the longest. Remove from heat and set aside to cool. Strain using a colander.
• Heat oil and ghee in a large pot over medium-high heat. Add the whole spices and onions and sauté until lightly golden, about 8-10 minutes. Add the garlic and ginger and sauté for about a minute until the raw smell disappears and the onions have deepened in golden color. Add the meat and continue to sauté until the color of the meat changes.
• Add the rest of the ingredients listed under meat (from the tomatoes to the haleem masala powder) and mix well. Add 4 cups of water and raise the heat to bring to a boil. Lower the heat to medium, cover and simmer until the meat is cooked, about 1 1/2 hours in a regular pot. Keep checking this periodically to ensure the meat doesn't stick to the bottom of the pan. Add more water, if necessary.
• Once the meat is tender, place a large bowl under a strainer and strain so that the meat and stock separate. Use a fork to remove the beef pieces and set them aside. If you're using bone-in meat, separate the meat from bone and discard the bones.
• Discard any large whole spices (the bay leaves, cloves, cinnamon stick, and cardamoms) from the strainer and add the rest of leftover onion/tomato masala to the beef. (It's okay if some whole spices remain in there. You'll notice them later in the process.) Reserve the stock water (it will be about 2 cups. If not, add water to make it 2 cups).
• Line your slow cooker with a slow cooker liner (optional). In a food processor, blend the lentils and grains until smooth. Transfer this mixture to the slow cooker. In the same food processor, use the pulse function to chop the meat so that it is shredded but not completely smooth and mushy like the lentils and rice. You want the chunks gone but you want to maintain the shredded texture (or strands of the meat) as much as possible.
• Transfer this beef mixture to the slow cooker. Then add the oatmeal and 2 cups of the stock and mix well. Cover and cook on low for 6 hours. Then remove it from the heat and allow to cool until you can refrigerate it. Refrigerate overnight.
• The next day, cover and cook on low again for 5-6 hours (add a bit of water if you'd like a thinner haleem). Open the lid, turn the heat setting to high, and taste to adjust seasoning. Stir in the freshly cracked black pepper and garam masala, if using. Allow the haleem to cook, stirring occasionally, with the lid open for about 30 minutes or until the desired texture is achieved.
• Place the haleem in your serving bowl. I've found the temperature of the haleem isn't too hot in the slow cooker so you can also transfer it to a regular pan and raise the heat if you'd like.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

LAMB WITH LENTILS (CROCK POT)

Steps:

• In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
• Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
• Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
• Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
• Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
• Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
• Stir in lentils.
• Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
• (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

LAMB AND LENTILS STEW

Steps:

• Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
• In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
• Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
• Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
• Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
• BON APPETIT!

INSTANT POT LAMB HALEEM

Steps:

• Combine dals, rice, and barley in a medium bowl. Pour in water to cover and swish dals and grains around with your fingers. Drain and repeat process until water runs clear enough to see your hands through. Pour in water to cover and let dals and grains soak at room temperature at least 2 hours, or cover and chill up to 12 hours.
• Place lamb on a plate, pat dry with paper towels, and season all over with 2 tsp. salt; set aside. Peel ginger by scraping off skin with a spoon. Finely grate half of ginger; set aside. Thinly slice remaining ginger. Stack slices and cut crosswise into matchsticks; set aside.
• If using an electric pressure cooker, combine shallots and ghee in pot and set to sauté function or high. Cook, stirring often and adjusting heat as needed if your cooker has that option, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Reduce to normal function or medium if possible, or, if your cooker doesn't have a lower setting, turn off for a minute if mixture is getting too hot. Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 4-10 minutes, depending on your cooker. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out into a single layer. Season lightly with salt; let cool.
• Add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes.(Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
• Drain dal mixture and add to pot along with 1 tsp. salt and 5 cups water. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.
• Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer on normal function or medium, stirring often, 5 minutes. Stir in ½ cup cilantro.
• Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
• If using a medium Dutch oven or stovetop pressure cooker, cook shallots and ghee over high heat, stirring often, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 5-8 minutes. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out in a single layer. Season lightly with salt; let cool.
• Reduce heat to medium, add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes. (Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
• Drain dal mixture and add to pot along with 1 tsp. salt and 6½ cups water (if using a Dutch oven) or 5 cups water (for pressure cooker). Increase heat to high and bring to a boil, then reduce heat to the low, cover pot, and cook, stirring and scraping bottom of pot every 15-20 minutes, until meat is falling off the bone and dals and grains have nearly melted into the stew, 4½-5 hours. (If using a stovetop cooker, increase heat to high and bring to a boil. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.)
• Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer over medium heat, stirring often, 5 minutes. Stir in ½ cup cilantro.
• Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
• Do ahead: Haleem can be made 1 day ahead. Let cool; cover and chill. Reheat over medium until warmed through.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.