Goat Haleem
A thick, slow cooked Hyderabadi porridge of shredded goat, cracked wheat, barley and lentils, topped with fried onions, ginger, mint and lemon.
- Time3 hr 45
- LevelHard
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 508kcal
- 15.8gcarbs
- 5.4gof which sugars
- 37.3gfat
- 20.7gsaturates
- 27.1gprotein
- 4.3gfibre
- 3.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the cracked wheat, barley and chana dal and soak them in plenty of cold water while the meat cooks.
60 min - 2
Melt 3 tablespoons of the ghee in a large heavy pot. Fry the onions for 25 minutes, stirring, until deep brown and crisp at the edges. Lift out half onto kitchen paper for topping.
25 min - 3
To the pot add the grated ginger, garlic, goat, turmeric, chilli, coriander, pepper, garam masala and salt. Stir for 3 minutes, add 1200 ml of the water, cover and simmer on low for 1 hour 30 minutes, until the meat falls off the bone.
90 min - 4
Lift out the goat, shred the meat and discard the bones. Drain the soaked grains and add them to the pot with the red lentils and the remaining water. Cook, partly covered, for 1 hour, stirring often, until completely soft.
60 min - 5
Return the meat to the pot. Beat hard with a wooden spoon or potato masher for 10 minutes, adding hot water if needed, until thick, smooth and stretchy like porridge. Simmer for 15 minutes.
25 min - 6
Serve in bowls topped with the fried onions, ginger matchsticks, green chillies, mint, coriander, a spoonful of the remaining ghee and a lemon wedge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
