Pakistani Haleem
A thick, slow-cooked stew of beef, wheat, lentils, and warm spices finished with bright garnishes.
Equipment
- Large heavy pot
- Wooden spoon
- Blender or immersion blender
- Chef's knife
- Measuring spoons
Ingredients
Haleem base
- 1 lb beef chuck cut into large cubes
- 1/2 cup whole wheat grains rinsed
- 1/4 cup chana dal rinsed
- 1/4 cup yellow split peas rinsed
- 1/4 cup red lentils rinsed
- 1 medium yellow onion thinly sliced
- 6 cups water plus more as needed
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp salt or to taste
- 2 tbsp ghee
Garnishes and serving
- 1/2 cup fried onions
- 1/4 cup fresh cilantro chopped
- 2 green chilies thinly sliced
- 1 lemon cut into wedges
- 6 pieces naan for serving
Instructions
Cook the grains and beef:
- Rinse the wheat, chana dal, split peas, and red lentils. Place them in a large heavy pot with the beef, onion, water, ginger-garlic paste, turmeric, cumin, coriander, chili powder, and salt.
- Bring to a boil, then cover and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beef and grains are very tender. Add water if needed.
Blend and finish:
- Remove the beef and shred it with two forks. Use an immersion blender to partially blend the grains and lentils, leaving some texture.
- Return the beef to the pot, stir in the garam masala and ghee, and simmer uncovered for 10 minutes until thick and glossy.
- Ladle into bowls and top with fried onions, cilantro, ginger or green chili, and lemon. Serve with naan.
Notes
- For a smoother haleem, blend a little longer, but keep some shredded beef and grain texture.
- The dish can be made a day ahead; add water or stock when reheating.
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 35gFat: 24gSaturated Fat: 9gCholesterol: 90mgSodium: 720mgFiber: 10gSugar: 5g