VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Food Category
Haleem recipe
- Cuisine: Pakistani
- Prep Time: 10 min(s)
- Cook Time: 3 hr(s) 20 min(s)
- Serves 8
This is the ultimate slow-cooked wonder, full of gentle spices and warm comfort, and a Pakistani favourite. Haleem gets its lovely sticky consistency from constant stirring, so give yourself up to the hypnotic cooking and enjoy the aromas as you do.
You will need to begin this recipe one day ahead.
Ingredients
½ cup each of chana dal, urid dal, mung dal and barley½ cup wheat berries
1 kg beef or lamb on the bone, meat cut into chunks
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala spice mix
1 tbsp chilli powder
1 tsp turmeric
salt
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala
To serve
chaat masala spice mix
finely sliced green chilli
julienned ginger
coriander leaves
sliced lemon
Preparation
Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1 ½ hours.Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.
Remove the bones and continue to cook until the meat starts to fall apart (about another hour).
Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.
Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Haleem recipe then browse more Pakistani recipes, meat recipes and our most popular hainanese chicken rice recipe.
Pakistani Restaurants
Displaying 10 of 31 Pakistani Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Faheem's Fast Food | Enmore | |
| 2. | Tandoori Hut | Enmore | |
| 3. | Laziza House | Melba | |
| 4. | Taj Agra Indian Restaurant | Dickson | |
| 5. | Kari Guru | Fitzroy North | |
| 6. | Bedi's Indian Restaurant | South Melbourne | |
| 7. | Curry Vault Indian Restaurant & Bar | Melbourne | |
| 8. | The Cage | St Kilda | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Bundu Khan | Crows Nest |
Comments (6)
Featured Food & Recipes
Hot Tips
Re-hydrating dried mushrooms
Dried mushrooms, such as porcini, are a great store cupboard back up. Soak in boiling water for 30 minutes to revive them. Strain the soaking liquid and add to the dish for extra flavour.
Glossary
Mustardseed Oil
The oil of the mustard plant, this healthy oil has a pleasant nutty flavour and is traditionally used to make Indian curries, pickles and relishes but can be adapted to suit any dish using raw or cooked oil.
