Pakistan / Main
Haleem
Meat, wheat and pulses cooked down and beaten into one smooth thick mass over six hours.
Ingredients
- Beef on the bone1 1/2 kg
- Whole wheat, soaked overnight300 g
- Pearl barley100 g
- Chana dal150 g
- Red lentils100 g
- Onions5
- Ginger garlic paste3 tbsp
- Garam masala2 tbsp
- Chilli powder1 tbsp
- Turmeric1 tsp
- Ghee250 g
- Ginger, to serve, in matchsticks60 g
- Green chillies6
- Coriander50 g
- Lemons3
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the wheat overnight and the chana dal and barley for four hours, then rinse them.
Fry three onions in ghee until deep brown and set half aside for serving.
Brown the meat with the remaining onion, the ginger garlic paste and all the spices.
Cover with water and braise three hours, until the meat starts falling into threads.
Boil the wheat, barley and both dals in a separate pot for three hours, until completely broken down.
Remove the bones, combine the two and beat with a wooden masher for forty minutes, until uniform.
Serve with the fried onion, ginger, chilli, coriander and lemon scattered on top.
