This recipe is for a Pakistani lamb and lentil broth called Lamb & Lentil Broth. It requires ingredients like onions, ginger, garlic, spices, lamb cubes, bulgur wheat, lentils, and water. The steps are to fry some onions, then add spices and lamb to brown. Bulgur, lentils and water are added and simmered for 1.5 hours until tender. The broth is layered with garam masala and cooked for 10 more minutes before serving topped with crispy fried onions and mint and lime.

1. Lamb & Lentil Broth

2. Ingredients Required
•11 onions, sliced
•250ml vegetable oil
•2 tbsp ginger paste
•2 tbsp garlic paste
•8 garlic cloves, crushed and chopped
• 2 tsp turmeric powder
•1 tbsp ground coriander
•1 tbsp chilli powder

3. •1kg boneless lamb, cut
into 4cm cubes
•250g bulgur wheat
•250g mixed pulses, such
as red and yellow lentils
•Salt 2 litres water
•1 tbsp garam masala
•Mint leaves and lime
wedges, to serve

4. How to cook Lamb & Lentil Broth
•Fry four of the onions in a little of the oil,
until brown at the edges. Allow to cool, then
mince in a blender.
•Heat the oil over a medium heat and add
two sliced onions, frying until golden.
•Pour in the ginger and garlic pastes
together with the crushed garlic and minced
onions, drop in the turmeric, coriander and
chilli powder, and stir-fry for a couple of
minutes, until the masala has darkened in
color.
•Add the lamb and brown all over for 10
minutes.

5. •Tip in the bulgur and mixed pulses, season
with salt and flood with the water.
•Bring the water to the boil and then reduce
the heat to low, cover and cook for 1½
hours.
•Stir regularly, making sure nothing sticks to
the bottom.
•Once the meat is tender, mash it with the
back of a wooden spoon and cook for
another 20 minutes.
•The oil should have risen to the top.
•Layer in the garam masala, allowing it to
saturate for another 10 minutes.
•After 2 hours of cooking, the pot should be
a heaving spiced lamb broth.

6. •In a separate pan, fry the remaining sliced onions
until crispy.
•Tip them over the surface of the haleem when
it's served, then sprinkle with mint leaves and
lime chunks and devour this Pakistani Lamb Broth
using a spoon or soft chapattis.

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