Beef Haleem

Haleem is a popular dish in the subcontinent, Middle East, and Central Asia. It is a thick porridge-like stew made with meat (usually beef or lamb/chicken), wheat or barley, lentils, and a blend of spices. The origins of haleem are not clear, but it is believed to have originated in the Arab world and spread to other regions through trade and migration.

Ingredients:

1 cup whole wheat grains 1/2 cup split chickpeas (chana dal) 1/2 cup split yellow lentils (moong dal) 1/2 cup split red lentils (masoor dal) 1/2 cup split gram lentils (Mash/Urad dal) 1/2 cup rice (Chawal) 1 kg beef (boneless and with bones) 1/2 cup ghee or oil 2 onions, sliced 1 tbsp ginger paste 1 tbsp garlic paste 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp coriander powder 1 tbsp all spice powder Salt to taste 1/4 cup fresh mint leaves, chopped 1/4 cup fresh coriander leaves, chopped Chaat Masala for garnishing 1 lemon, cut into wedges Julienne cut ginger and green chillies

Instructions:

Wash and soak the whole wheat grains and lentils in water for at least 4-6 hours or overnight. In a large pot, add the beef along with enough water to cover it. Add salt and bring to a boil. Reduce heat and let it simmer until the meat is tender and falls apart easily. This can take 1-2 hours, depending on the quality of meat. Once the meat is cooked, remove it from the pot and shred it into small pieces using a fork. Set aside the yakni. In a separate pot, add the soaked wheat and lentils along with enough water to cover them. Add salt, turmeric and red chilli powder bring to a boil. Reduce heat and let it simmer until the grains and lentils are soft and cooked through. This can take 1-2 hours. Using a blender, blend the cooked wheat and lentils into a smooth paste. I blend alf coarsely In a large pot, heat the ghee or oil and add the sliced onions. Fry until they turn golden brown. Add ginger and garlic paste and fry for a minute. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well. Add the shredded beef and fry for a few minutes until the meat is coated with the spice mixture. Add the blended wheat and lentil paste to the pot and mix well. Add enough water and Yakni to make a thick porridge-like consistency. Add mint leaves, and coriander leaves. Mix well and let it simmer for 20-30 minutes. Adjust salt and spices to taste. Serve hot, garnished with fresh coriander leaves, chaat masala and lemon wedges. Enjoy!