The temperatures have dropped again. If you’re anything like us at Expat.com, you’re fancying a good, warm soup right now. And we have everything you need. Here introducing: the Mauritian Halim.
Ingredients:
- 700g of cut lamb
- 4 cloves
- 1/2 cup black lentils
- 1/2 cup cracked wheat
- 1 tablespoon of turmeric
- 1 tablespoon ground cinnamon
- 1 tablespoon of crushed garlic and ginger
- 2 star anise
- 1 onion
- 1/2 cup split peas
- 1 tablespoon of powdered cardamom
- 1/2 cup red lentils
- Coriander
- Green onion
- Salt and pepper
Preparation
- Wash the lentils and split peas in two separate bowls
- Cook the meat in onion, garlic and ginger in a casserole dish.
- Once the meat is cooked, add all the spices and mix everything well.
- Add the black lentils and split peas, then cover with a liter of water.
- When the water boils, add the red lentils and cook for 10 minutes.
- Add the cracked wheat, salt and pepper.
- Mix everything then add water if necessary as the cracked wheat will thicken during cooking.
- Close the casserole dish and cook for 20 minutes over medium heat. Check and add more water if needed.
- Serve sprinkled with fresh cilantro and chopped green onion.
