Haleem

Name: Haleem
Total time: 240 min
Yield: 8
Ingredients: 800 g beef chuck; 300 g cracked wheat; 250 g mixed lentils; 3 unit onions; 30 g ginger; 6 clove garlic; 2 tsp garam masala; 1 tsp turmeric; 3 l water; 2 unit lemon

Soups & Salads · South Asian

10 ingredients · 240 minutes · 8 servings

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395kcal35.1g protein16g fat26.9g carbs*

sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Sometimes contains — check the labelgluten (cracked wheat, garam masala) · dairy (cracked wheat) · egg (cracked wheat) · peanut (cracked wheat) · tree nut (cracked wheat) · sesame (cracked wheat) · soy (cracked wheat) · shellfish (cracked wheat) · fish (cracked wheat)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

800 g	beef chuck
300 g	cracked wheat
250 g	mixed lentils
3 unit	onions
30 g	ginger
6 clove	garlic
2 tsp	garam masala
1 tsp	turmeric
3 l	water
2 unit	lemon

Steps

soak60 min
wheat and lentils hydrated
Rinse and soak the cracked wheat and lentils while preparing the meat. Hydration shortens the time needed for the grains to collapse into the thick body that distinguishes haleem.
sear15 min
beef browned and onions softened
Brown the beef with part of the onion, ginger, garlic, garam masala and turmeric. Develop savory depth without scorching the ground spices, which will remain in the pot through a very long cook.
simmer150 min
meat shreddable, grains collapsing
Add drained wheat, lentils and water and simmer gently, stirring periodically, until the beef is shreddable and the grains have lost their distinct shapes. Add hot water if needed to prevent sticking before everything softens.
mix20 min
thick, cohesive and slightly elastic
Shred the meat into the pot and beat or stir the mixture vigorously until meat fibers, wheat and pulses integrate into a cohesive porridge. Haleem should not read as chunks of stew floating in lentils; integration is the technique.
fry10 min
remaining onions deeply golden
Fry the remaining sliced onions until deep golden and crisp, then drain. Their concentrated sweetness and crisp texture provide contrast to the long-cooked, uniform body of the haleem.
top3 min
serve hot
Ladle into bowls and finish with fried onions, fresh ginger if desired and lemon. The citrus should brighten the rich grain-and-meat base at the table rather than being cooked away during the long simmer.