Haleem
Ingredients
Grains and Lentils
½ cup Akila Lentils, combination of red and brown
¼ cup rolled oats
Meat Stew
1½ cups oil
3 yellow onions large, thinly sliced
500g stewing beef with bones
1½ Tbsps ginger, grated
1½ Tbsps garlic, grated
1 cup double cream yoghurt
4 tsp garam masala
1 tsp chilli powder
1 tsp turmeric
1 tsp ground black pepper
1 tsp ground coriander
½ tsp ground cumin
1½ tsp salt, adjust to taste
2 green chillies chopped; remove seeds for less spice
2 cups water, as needed
2 Tbsps coriander, chopped
1 Tbsp mint, chopped
2 Tbsps ghee
Garnish
Fried onions
Chopped chili
Fresh coriander
Lemon/lime wedges
Method
01
Method
Soak the oats and lentils for 30 minutes
02
Method
Heat oil in a wide, deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on pap.
03
Method
Add ginger and garlic, and sauté for a couple of minutes, then add yoghurt and cook for 5 minutes.
04
Method
Next, stir and stir half of the fried onions, 3 teaspoons of garam masala, ground coriander, ground cumin, chilli powder, turmeric, ground black pepper, salt, and green chillies.
05
Method
Add two cups of water, lower the heat, place a lid on it, and let it simmer for 1 to 2 hours until the meat is soft and tender.
06
Method
While the meat is simmering, add the lentils and the oats to a pot.
07
Method
Bring it to a boil, lower the heat and simmer for one hour until the lentils and oats are cooked until soft.
08
Method
Using a hand blender or tabletop blender, blitz the cooked grains and lentils to a smooth paste.
09
Method
In a large cooking pot, combine meat with the gravy, grains-lentils mixture, 2 tablespoons of coriander, 1 tablespoon of mint and bring it to a boil.
10
Method
Lower the heat and let it simmer for 30 minutes. Top up with water as needed.
11
Method
Drizzle ghee, and garnish with remaining fried onions, chopped chilli, and coriander.
12
Method
Serve lemon wedges on the side.