Table for TwoHaleem
A slow-cooked, silky stew of beef, lentils and wheat, topped with crispy onions, ginger, lemon and fresh herbs.
⏱ 150 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Boneless beef, 300 g
- Cracked wheat or barley, 60 g
- Mixed lentils (chana, masoor, moong), 80 g
- Onions, 2, thinly sliced
- Ginger-garlic paste, 2 tbsp
- Ground turmeric, ½ tsp
- Garam masala, 1 tsp
- Chili powder, 1 tsp
- Oil or ghee, 4 tbsp
- To serve: fried onions, ginger strips, lemon, mint, coriander
Steps
- Soak the wheat and lentils for at least 2 hours.
- Brown the beef in oil with the ginger-garlic paste and spices, then add water to cover and simmer for 1½ hours until very tender.
- Separately boil the wheat and lentils in plenty of water for 45 minutes until mushy.
- Shred the beef and combine with the lentils and wheat; mash or beat with a wooden spoon until thick and stretchy.
- Fry the onions until crisp and serve the haleem topped with onions, ginger, lemon and herbs.
Cook it together: Haleem needs lots of stirring and mashing — take turns at the pot while the other fries the onions.
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