3 tablespoons oil,
3 small onions finely sliced,
750 grams meat on bone (recommended pattes de cabri-well cleaned)
cut or chop into small pieces convenient for cooking in pot,
Salt to taste,
90 grams black lentils or dholl,
60 grams coarsely ground wheat,
1/2 teaspoon turmeric powder,
1 teaspoon chilli powder (reduce or increase according to taste),
1 tablespoon ground cumin roasted,
Coriander and mint leaves chopped (3 tablespoons of each),
Shallots and green chillies chopped (3 tablespoons of each).
Spices for grinding (finely crush together)
2 small onions,
4 medium cloves garlic,
1/2 teaspoon finely sliced ginger,
small piece cinnamon,
1/2 teaspoon whole black peppercorns.
Heat oil and brown sliced onions. Remove drain and place on kitchen paper.
In the same oil add meat pieces, salt. Stir at intervals and allow to brown.
Add ground spices and stir fry for 10-15 minutes or until cooked and integrated.
Transfer mixture to a pressure cooker with washed lentils or dholl and wheat, the other powdered ingredients, fried onions and the cumin. Add one litre of hot water and salt to taste. Mix well, close pressure cooker and allow to cook until meat and lentils or dholl are soft.
Then add chopped coriander and mint leaves and allow to simmer uncovered for ten minutes. Add water if soup is too thick or according to taste.
Serve immediately in small bowls sprinkled with chopped shallots and chillies.
Eat with bread and why not with rice.
Madeleine's recipe : Halim
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe