Mauritius haleem is a unique uplifting soup of meat and lentils, slow-cooked with ginger, garlic, and haleem spices, and garnished with herbs and fried onions. A delicious and uplifting soup, the dish is mostly served in the holy month of Ramadan during Iftar or the evening meal to break fasting because it’s rich in nutrients and calories.
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This delicious meal is mostly prepared in large pots to serve the whole family and guests.
The origins of Mauritius Haleem can be traced to harissa, a stew from North Africa that Arab tribes have long consumed on the road.
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How to Make Mauritius Haleem
Ingredients
- Lime
- 1 tbsp oil
- Chili sauce
- 1.5 L Water
- Salt to taste
- 1 tbsp. Ghee
- Spring onion
- ¼ cup chana dal
- ½ cup brown lentils
- ¼ cup red lentils
- ¼ cup fried onion
- ½ cup broken wheat
- 1 tbsp garam Masala
- 2 kilos lamb with bones
- 2 ½ tbsp Haleem Spice
- 1 cup coriander leaves
- 1 Medium Onion, minced
- 1 tbsp fresh ginger and garlic (Paste)
Instructions
- In a big ceramic bowl, add brown lentils, broken wheat, red lentils, and chana dal together.
- Wash with enough water and drain to remove all impurities
- Add water to the mixture and soak for 30 to 40 minutes
- Heat oil and brown chopped onions and set aside
- In a pressure cooker, wash and add the lamb with bones. Add salt to taste.
- Mix well and add about ½ cup of water
- Cover the pressure cooker with it’s lid and cook for about 10 minutes
- Transfer the meat and stock and set aside
- Pour the soaked grains into the pressure cooker
- Add enough water to cover the grains
- Close the lead and cook on medium heat for 25 minutes
- Let it cool down for 5 minutes, then transfer it to a food processor.
- Blend the grains coarsely (the blending option is optional)
- Heat the ghee in a large pot
- Add the minced onion, garlic and ginger paste
- Stir fry for 1 minute
- Add Mauritius haleem spice
- Add some of the beef stock and mix well
- Add the meat to the spice and stir
- Transfer the blended grains to the pot and add enough water
- Stir the mixture and a little bit of salt again. Depending on how thick or light you want the Mauritius haleem to be, add more water
- Cover and cook on medium heat for 12 to 15 minutes.
- Open the lid and add one cup of chopped coriander leaves
- Stir garam masala in a bit of water, then add to the mixture. Cover and allow to simmer for 15 minutes on low heat
- Garnish with fried onion, chopped coriander leaves, and spring onion, and serve with chili sauce.
How to Make Mauritius Haleem Spice at Home
You’ll need:
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- 3 cloves
- 3” turmeric
- 1 tbsp cumin
- 2-3 whole cardamons
- 1 small cinnamon stick
- ½ tbsp coriander seeds
- ½ tbsp chili pepper (Optional)
- ½ tbsp whole black peppercorns
- Roast all the spices, except chili and turmeric, on low heat
- Blend all the spices in a spice blender, including turmeric and chili pepper.
People Also Read: Recipe: How to Prepare Rwandese Igihaza (Boiled Squash)
Video Credit: ZestyMu
ZestyMu is a YouTube channel for food lovers where they provide tips and techniques for quicker and easier cooking. All recipes are made simple for you to re-create at home.
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Mauritius haleem
Equipment
Ingredients
- Lime
- 1 tbsp oil
- Chili sauce
- 1.5 L Water
- Salt to taste
- 1 tbsp. Ghee
- Spring onion
- ¼ cup chana dal
- ½ cup brown lentils
- ¼ cup red lentils
- ¼ cup fried onion
- ½ cup broken wheat
- 1 tbsp garam Masala
- 2 kilos lamb with bones
- 2 ½ tbsp Haleem Spice
- 1 cup coriander leaves
- 1 Medium Onion minced
- 1 tbsp fresh ginger and garlic Paste
Instructions
- In a big ceramic bowl, add brown lentils, broken wheat, red lentils, and chana dal together.
- Wash with enough water and drain to remove all impurities
- Add water to the mixture and soak for 30 to 40 minutes
- Heat oil and brown chopped onions and set aside
- In a pressure cooker, wash and add the lamb with bones. Add salt to taste
- Mix well and add about ½ cup of water
- Cover the pressure cooker with it’s lid and cook for about 10 minutes
- Transfer the meat and stock and set aside
- Pour the soaked grains into the pressure cooker
- Add enough water to cover the grains
- Close the lead and cook on medium heat for 25 minutes
- Let it cool down for 5 minutes, then transfer it to a food processor.
- Blend the grains coarsely (the blending option is optional)
- Heat the ghee in a large pot
- Add the minced onion, garlic and ginger paste
- Stir fry for 1 minute
- Add Mauritius haleem spice
- Add some of the beef stock and mix well
- Add the meat to the spice and stir
- Transfer the blended grains to the pot and add enough water
- Stir the mixture and a little bit of salt again. Depending on how thick or light you want the Mauritius haleem to be, add more water
- Cover and cook on medium heat for 12 to 15 minutes.
- Open the lid and add one cup of chopped coriander leaves
- Stir garam masala in a bit of water, then add to the mixture. Cover and allow to simmer for 15 minutes on low heat
- Garnish with fried onion, chopped coriander leaves, and spring onion, and serve with chili sauce.
Video
Nutrition
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