Slow-cooked lamb daleem
Daleem is a slow-cooked hearty stew. I remember eating it during monsoon season in Bangladesh. I was travelling with my uncle and we got caught in the rain; we sheltered in a lantern-lit stall that sold just one thing: daleem! Cooked in a massive vat, it was served with soft bread. Here’s my version, made with lamb, lentils and oats.
Ingredients
- 200g/7oz porridge oats
- 200ml/7fl oz olive oil
- 2 large cinnamon sticks
- 3 bay leaves
- 1 tbsp cumin seeds
- 3 large onions, finely chopped
- 2 tbsp salt
- 190g jar chopped garlic, drained
- 180g jar chopped ginger, drained
- 2 tbsp garam masala
- 1 tsp ground turmeric
- 1 tbsp chilli powder
- 2 tbsp ground coriander
- 400g tin green lentils, drained
- 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck)
To serve
Method
Preheat the oven to 190C/180C Fan/Gas 5.
Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside.
Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown.
Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2â…” pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour.
The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon.