Slow cooker lamb haleem
A thick, spiced porridge of lamb, cracked wheat and lentils, beaten until silky and topped with ginger, lemon and fried onions. Made for a slow cooker.
- Time9 hrs 30
- LevelMedium
- Costabout £1.67 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
- 370kcal
- 10.7gcarbs
- 3gof which sugars
- 27.5gfat
- 11.1gsaturates
- 20.9gprotein
- 3.1gfibre
- 1.3gsalt
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
Heat 2 tablespoons of the oil in a large pan over a medium heat and fry the onions for 15 minutes, stirring often, until deep golden brown. Take out about a third and set aside for serving.
15 min - 2
Add the garlic, grated ginger and all the spices to the pan and stir for 1 minute, then tip everything into the slow cooker.
- 3
Add the lamb, cracked wheat, red lentils, chana dal, salt and water. Stir well.
- 4
Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the lamb falls apart and the grains have broken down.
510 min - 5
Beat the haleem hard with a wooden spoon or masher for 3 to 4 minutes, breaking up the meat, until it is thick, smooth and stretchy like porridge. Add hot water to loosen if it is too thick.
4 min - 6
Spoon into bowls and top with the reserved onions, ginger matchsticks, coriander and green chilli. Serve with lemon wedges and naan.
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.
