This recipe for haleem with beef and lentils, is the ultimate slow-cooked wonder. It's 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.

Serves
8

Preparation

10min

Cooking

4hr
20min

Skill level

Mid
By
Average: 3.3 (240 votes)

Ingredients

  • ½ cup each chana dal, urid dal, mung dal and barley 
  • ½ cup wheat berries
  • 1 kg beef or lamb on the bone, meat cut into chunks 
  • 2 tbsp crushed garlic 
  • 2 tbsp grated ginger 
  • 2½ litres water 
  • 2 tbsp clarified butter (ghee) 
  • 1 pinch 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 (½ cup) 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
  • roti, naan or chapattis

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.

Instructions

Soaking time overnight

You will need to begin this recipe 1 day ahead.

Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.

Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hours, stirring occasionally.

Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart.

Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another 1 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.

 

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