Basque-inspired Haleem

Ingredients

In the Basque-inspired Haleem, we incorporate Basque ingredients and cooking techniques to give the dish a unique twist. Instead of using traditional Indian spices like garam masala, we use Basque spices such as piment d'Espelette and smoked paprika to add a smoky and slightly spicy flavor profile. Additionally, we garnish the dish with fried onions and a drizzle of olive oil, which are typical in Basque cuisine. These adaptations create a fusion dish that combines the essence of Indian haleem with the distinct flavors of Basque cuisine. We alse have the original recipe for Hyderabadi haleem, so you can check it out.

• 500g (1.1 lb) lamb, boneless and cubed 500g (1.1 lb) lamb, boneless and cubed
• 200g (1 cup) broken wheat 200g (1 cup) broken wheat
• 100g (1/2 cup) lentils 100g (1/2 cup) lentils
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon piment d'Espelette (Basque chili powder) 1 tablespoon piment d'Espelette (Basque chili powder)
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the broken wheat and lentils separately. Soak them in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and ginger paste to the pot. Sauté for another minute.
4. 4.
   Add the cubed lamb to the pot and cook until browned on all sides.
5. 5.
   Stir in the chopped tomatoes, piment d'Espelette, smoked paprika, turmeric powder, cumin powder, coriander powder, and salt. Cook for 2-3 minutes until the tomatoes soften.
6. 6.
   Add the soaked broken wheat and lentils to the pot. Mix well to combine with the spices and meat.
7. 7.
   Pour enough water to cover the ingredients in the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the grains have cooked down to a thick consistency.
8. 8.
   Once cooked, use a hand blender or a masher to blend the mixture until smooth and creamy.
9. 9.
   Adjust the seasoning if needed. If the haleem is too thick, add some hot water to achieve the desired consistency.
10. 10.
    Serve the Basque-inspired Haleem hot, garnished with fried onions, fresh cilantro, and a squeeze of lemon juice. Drizzle with olive oil for an extra Basque touch.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful haleem, marinate the lamb with yogurt, ginger-garlic paste, and a pinch of salt for at least 1 hour before cooking.
• Piment d'Espelette — If you can't find piment d'Espelette, you can substitute it with a combination of paprika and cayenne pepper for a similar flavor profile.

Tips & Tricks

• To save time, you can use a pressure cooker to cook the lamb and grains. Follow the manufacturer's instructions for cooking times.
• For a richer flavor, you can add a small amount of bone broth or stock to the haleem while simmering.
• Serve the Basque-inspired Haleem with warm crusty bread or Basque cornbread for a complete meal.

Serving advice

Serve the Basque-inspired Haleem hot in individual bowls. Garnish each serving with fried onions, fresh cilantro, and a squeeze of lemon juice. Accompany it with warm crusty bread or Basque cornbread for a satisfying meal.

Presentation advice

For an appealing presentation, drizzle a swirl of olive oil on top of each serving of Basque-inspired Haleem. Sprinkle some chopped fresh cilantro and fried onions over the dish to add color and texture. Serve it in rustic bowls to enhance the Basque-inspired aesthetic.