Instant Pot Lamb Haleem

epicurious.com

Tyler Rich

¾ cup assorted dals (such as chana dal, moong dal, masoor dal, and/or urad dal)

¼ cup white jasmine rice or other long-grain rice

¼ cup pearl barley

1½ lb. bone-in lamb stew meat

3 tsp. kosher salt, divided, plus more

1 6" piece fresh ginger

3 medium shallots, thinly sliced

⅓ cup ghee or vegetable oil

4 garlic cloves, finely grated

2 Tbsp. plus 1½ tsp. garam masala

1 tsp. (or more) cayenne pepper

1 tsp. ground turmeric

3 green Thai chiles, stems removed (optional)

½ cup (lightly packed) chopped cilantro, plus more for serving

½ white onion, finely chopped

2 limes, cut into wedges

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer