This month’s recipe: A warm Halim perfect for winter

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.

In this article

Ingredients:
Preparation

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

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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.