Halim soup

(Serves 10)

  • 25 g ghee*
  • 50 ml sunflower oil
  • 5 onions, sliced
  • 750 g black lentils
  • 250 g dholl gram*
  • 250 g cracked wheat
  • 750 g lamb, cubed
  • 100 g halim spices*
  • Pinch of saffron
  • 25 g mint leaves, roughly chopped
  • 25 g fresh coriander leaves, roughly chopped
  • 2 green chilies, seeded and finely chopped
  • Salt and freshly ground black pepper to taste
  • 2 spring onions, finely chopped
  • Chili sauce

Heat ghee and oil in a pan and sauté half the onions until golden brown. Keep to one side. Cook lentils, dholl gram and wheat in separate pots as indicated on the packaging until soft. Drain and keep to one side. Sauté rest of onions until golden brown and add meat, halim spices and saffron. Sauté for about 15 minutes. Add enough water to cover and bring to the boil. Add soft lentils, dholl gram and wheat and simmer for about 30 minutes. Add seasonings and fried onions. Season with salt and black pepper. Serve with chopped spring onion and chili sauce.

*What it all means

Ghee:  Unsalted butter simmered over low heat so the water cooks off and the milk proteins sink to the bottom. It doesn’t need to be refrigerated.

Dholl gram:  Yellow chickpeas, sweet and nutty.

Halim spices:  Ginger, garlic, onions, cinnamon sticks and black peppercorns ground together. Not commercially available – mix it yourself, equal parts of each.