Asian, Tasting

Kaleem (Pakistani slow-cooked lamb and lentil dhal)

This, my fine fettled friends, is the best darned dhal recipe ever. Yes, I know, that is a big claim. But this is very tasty. Slow cooking with the lamb adds a tasty dimension. Some of the pulses hold their shape, unlike the many times I’ve made dhal, which normally ends up being 100% thick mush. Tasty mush you could build a house with.

Kaleem isn’t like that. It’s a thick sauce, yes. What dhal wouldn’t be like that? But it has distinguishable pulses dotted throughout and melt-your-mouth lamb. It’s not too heavy either, although I don’t think it’s a summer dish for you lot in the northern hemisphere.

I hope you give it a go.

Check out the recipe here.

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