Pakistani Slow-Cooked Haleem with Spiced Lentils

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful and aromatic stew of slow-cooked meat, lentils, and wheat, infused with warm spices and served with naan or bread. This pakistani-inspired asian ready in about 160 minutes pairs cut into 1/2-inch cubes lamb shoulder, rinsed dried red lentils, soaked overnight wheat berries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1/2-inch cubes lamb shoulder
• 1/2 cup, rinsed dried red lentils
• 1/2 cup, soaked overnight wheat berries
• 1 large, finely chopped onion
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp ghee
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 cup plain yogurt
• to taste salt
• for garnish fresh cilantro

Instructions

1. Step 1: In a large pot, combine 1 lb lamb shoulder (cut into 1/2-inch cubes), 1/2 cup dried red lentils (rinsed), 1/2 cup wheat berries (soaked overnight), and 4 cups chicken broth. Bring to a boil over high heat, then reduce to low and simmer covered for 2 hours until the lamb is tender and the lentils are cooked.
2. Step 2: Heat 3 tbsp ghee in a skillet over medium heat. Add 1 large onion (finely chopped) and cook for 5 minutes until golden. Add 2 tbsp ginger paste and 2 tbsp garlic paste, cooking for 2 more minutes until fragrant.
3. Step 3: Add 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground cloves, and 1/4 tsp cayenne pepper to the onion mixture, stirring for 1 minute until the spices are aromatic.
4. Step 4: Once the stew has simmered for 2 hours, remove the pot from heat and let cool slightly. Transfer half of the stew (including the meat and lentils) to a blender and blend until smooth, then return to the pot.
5. Step 5: Stir in 1 cup plain yogurt and salt to taste. Simmer uncovered for 15-20 minutes, stirring occasionally, until the haleem thickens to a porridge-like consistency. If too thick, add a little water.
6. Step 6: Garnish with fresh cilantro and serve hot with naan.