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1
Fry four of the onions in a little of the oil, until brown at the edges.
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2
Allow to cool, then mince in a blender.
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3
Heat the oil over a medium heat and add two sliced onions, frying until golden.
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4
Pour in the ginger and garlic pastes together with the crushed garlic and minced onions, drop in the turmeric, coriander and chilli powder, and stir-fry for a couple of minutes, until the masala has darkened in colour.
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5
Add the lamb and brown all over for 10 minutes.
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6
Tip in the bulgur and mixed pulses, season with salt and flood with the water.
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7
Bring the water to the boil and then reduce the heat to low, cover and cook for 1 1/2 hours.
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8
Stir regularly, making sure nothing sticks to the bottom.
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9
Once the meat is tender, mash it with the back of a wooden spoon and cook for another 20 minutes.
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10
The oil should have risen to the top.
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11
Layer in the garam masala, allowing it to saturate for another 10 minutes.
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12
After 2 hours of cooking, the pot should be a heaving spiced lamb broth.
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13
In a separate pan, fry the remaining sliced onions until crispy.
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14
Tip them over the surface of the haleem when it's served, then sprinkle with mint leaves and lime chunks and devour this Pakistani Lamb Broth using a spoon or soft chapattis.
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15
Source : http://www.urbanrajah.com/how-to-make-Indian-curry/haleem.
