Uzbek Wheat and Lamb Stew

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A hearty Uzbek-style stew where tender lamb and cracked wheat simmer together for hours with caramelized onions, garlic, and warm spices until rich and thick. Traditionally enjoyed for breakfast or as a warming meal in cooler months, this dish is deeply nourishing and intensely savory.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 4 gSugar
• 34 gProtein
• 820 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 3450 mcgVitamin A

Ingredients

For the stew

• 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• 1 cup cracked wheat (bulgur grade #3 or soaked whole wheat berries)
• 2 large yellow onions, finely chopped
• 2 medium carrots, diced small
• 6 cloves garlic, minced
• 3 tbsp vegetable oil
• 8 cups water or low-sodium beef broth
• 1 bay leaf
• 2 tsp kosher salt, plus more to taste

For the spice blend and garnish

• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground turmeric
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 green onions, thinly sliced

Directions

1. Pat the lamb cubes dry with paper towels. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the lamb in batches for 3 to 4 minutes per side until deeply caramelized; transfer to a plate.
2. Reduce heat to medium and add the chopped onions and carrots to the same pot. Cook, stirring often, for 8 to 10 minutes until the onions turn golden brown and the carrots soften.
3. Stir in the minced garlic, cumin, coriander, black pepper, and turmeric and cook for 60 seconds until fragrant, scraping up the browned bits from the bottom of the pot.
4. Return the lamb to the pot along with the cracked wheat, bay leaf, salt, and the water or broth. Bring to a boil, skim any foam that rises, then reduce the heat to low and cover.
5. Simmer gently for 2 to 2 1/2 hours, stirring every 20 to 30 minutes to prevent sticking, until the wheat has completely broken down and the lamb is fork-tender. If the stew gets too thick, add hot water in 1/2-cup increments.
6. Remove the bay leaf. Use a sturdy spoon or potato masher to gently break apart any large pieces of lamb and wheat, aiming for a thick, porridge-like consistency where the grains have mostly dissolved.
7. Taste and adjust salt and pepper. Stir in most of the cilantro and parsley, reserving some for garnish.
8. Ladle the stew into warmed bowls, top with the remaining herbs and sliced green onions, and serve hot with flatbread such as non or pita on the side.

Cook’s Notes

• Soak the cracked wheat in warm water for 30 minutes before cooking to speed up softening and ensure a smoother final texture.
• For a richer stew, swap 2 cups of the water for bone broth or add a small lamb bone during the simmer and remove it before serving.
• Traditionally, halim is cooked even longer (3 to 4 hours) on very low heat; the longer it cooks, the more cohesive and creamy it becomes.
• Toast the cumin and coriander dry in the pan for 30 seconds before adding to deepen their flavor without burning.
• Leftovers thicken considerably once cold; loosen with a splash of hot broth or water when reheating on the stovetop over low heat.

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