Name: Slow-Cooked Wheat Berries and Lamb with Fresh Mint
Yield: Makes 8 Cups, Serves 6 to 8
Cuisine: Asia
Ingredients: 1 pound boneless lamb shoulder or leg, trimmed of excess fat; ½ cup ghee, rendered lamb fat, peanut oil, or vegetable oil; 1 teaspoon cumin seeds, toasted and ground; 2 cups wheat berries, washed and drained; 3 green cayenne chiles, minced; ½ teaspoon cayenne; 2 teaspoons minced ginger or ginger mashed to a paste; 1 tablespoon coriander seeds, toasted and ground; About 3 quarts water; 1 tablespoon minced garlic or garlic mashed to a paste; 6 green cardamom pods; One 2-inch piece cinnamon or cassia stick; 1½ teaspoons salt, or to taste; About 3 cups thinly sliced onions; About 1 cup finely chopped mint leaves; 2 limes, cut into wedges

Preparation info

Makes 8 Cups, Serves
6 to 8

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Known in most of Pakistan, India, and Afghanistan as haleem, this warming easy-to-eat combination is a cousin of the meat and grain dish known as harissa in Iran and in some Arab countries and as herissah in Armenian. Haleem is associated with the Muslim communities of the Subcontinent, from Pakistan to southern India. It’s a savory main-course dish made of whole grains (usually wheat, as here, or sometimes barley or oats) cooked until tender with lamb (or, in ot