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Haleem (Curry Soup)

Submitted by Carol 11 June 2009

Add following before serving: Oats to thicken, if needed 12 cup chopped fresh coriander 12 cup chopped mint leaves 12 cup chopped spring onions (white and green parts)



Wash and boil together until soft:,1/2 cup lentils 1 1/2 cup yellow pea dhal 1/2 cup barley.,When done put through food processor or mash with a potato masher.,Ingredients:,1/2 kg shoulder lamb cut into curry pieces.,1 onion chopped,3 tsp garlic crushed,3 tsp grated ginger,2 green chillies,1 1/2 tsp cumin,2 tsp coriander powder,3 sticks cinnamon,1 tsp turmeric,4 pods cardamom,1 Tbs fresh curry leaves,1 large potato and 2 carrots grated.,3 tsp salt,,


Braise onions lightly, add rest of ingredients with a little water and cook for approximately one hour on low heat.

When done mix together with dahls, add water and simmer approximately two to three hours, taking care that soup does not burn.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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