Lamb Haleem
A mouthwatering comforting bowl of haleem, with a squeeze of fresh lemon and soft buttered homemade naan is just absolutely satisfying for anyone. My version of haleem is always with some extra heat/spice with whole lamb pieces instead of shredded meat pieces. The spice quantities in this recipe is an approximate amount, so feel free to adjust according to your liking. I used Sujees green masala chutney and you can also purchase the red ginger and garlic paste from Sujees if you don’t have time to make some of your own. What makes the dish even more delicious is all The Healthy Plate’s freshly ground spices.
Lamb Haleem


  • 500g woolworths soup mix
  • 1 cup mixed dhall
  • 1 cup jungle oats
  • 2 kg lamb curry pieces
  • 1 onion grated
  • Freshly chopped coriander
  • Freshly chopped mint
  • 1 tbsp of apple cider vinegar
  • 1 tsp @thehealthyplateza jeera powder
  • 1 tsp @thehealthyplateza dhania powder
  • 1 tsp @thehealthyplateza garam masala
  • 1/2 tsp tumeric
  • 1 tbsp or more @thehealthyplateza Kashmiri chilli powder
  • 1 tbsp red ginger and garlic paste (recipe on my page or use sujees masala one)
  • Pinch of whole jeera
  • Pinch of whole pepper
  • 2 tbsp green masala (sujees green masala)

Vagaar Ingredients

  • 2 to 3 tbsp butter
  • 1 Finely sliced small onion
  • Pinch of Jeera seeds
  • 3 Dried chillies
  • 3 Green chillies
  • Freshly chopped coriander
  • Freshly chopped mint


  1. Add washed lentils, soup mix and pinch of turmeric to a pot to boil. I used my instant pot to boil my lentils. When half way done add your jungle oats and cook till done. Once cool add some fresh mint and coriander giving it a quick blend till smooth.
  2. In a separate pot add some oil or butter with your grated onions, jeera seeds and whole pepper leaving to sauté for a minute.
  3. Add your washed meat, red chilli ginger and garlic paste, apple cider vinegar and green masala. Leaving to cook on meduim heat until meat is soft.
  4. Once your meat is cooked (with only a finger measurement of water in pot) add your jeera powder, chilli powder, dhania powder, garam masala coating and braising your meat with all the spices.
  5. Now pour in your blended soup mix into your pot of braised meat mixing well. Leaving it to cook for about 15 to 20 minutes. Adjusting your spice and salt quantities according to your liking. You could add a litter boiled water if to thick.
  6. When your haleem is almost done. Start making your vagaar in a separate pan. Add your butter on meduim heat once melted, add the rest of your ingredients leaving it to fry on low. Once onions are golden pour your vagaar over your haleem. Dish into bowls with a squeeze of lemon and enjoy with some homemade naan (recipe for naan is on my website)