Haleem (Rich meaty broth)

Ingredients

• 2 kilo of boneless red meat cow or lamb
• If you’re using meat with bones it should be two and a quarter kilo
• ½ a cup of whole grain wheat
• 30 grams of Split bengal gram (Yellow chana lentils)
• 30 grams of urid lentils (Daal mash) (urad)
• 30 grams of red split lentils (Daal masoor)
• 30 grams of yellow mung bean lentils (Daal moong)
• 60 grams of barley
• Oil ½ cup
• 2 tbsp of ginger garlic paste
• 2 tsp red chilli powder
• Salt to taste
• 6 finely chopped tomato
• 1 tsp of whole mixed spices or garam masala ( it will include cinnamon stick 1 inch, cloves, black peppercorn, cardamom, coriander seeds, cumin seeds)
• 1 tsp of powdered mixed spices
• 2 tbsp of red vinegar
• 2 tbsp of lemon juice
• 2 medium onions finely chopped
• 2 tbsp of turmeric powder
• 2 bay leaves

Garnishing

Deep fried crispy onions, lemon, ginger, green chilli and chat masala

Method

Step 1

Wash the grains in water and soak them for about 3 hours with a half tsp of baking powder or the best way is to soak it overnight and then wash them again and cook them with a tbsp of turmeric powder, salt, bay leaf and around 8 glasses of water on low flame till they are tender and soft.

Step 2

Heat the oil in another pot fry onions, add meat to brown onions seal the meat till it turns golden, add ginger garlic paste, salt and stir then add turmeric red chilli, whole mixed spices, bay leaves, tomatoes and fry add in the all spice powder, then add water 3 cups and let it cook till the meat gets tender. The water dries out in the form of dry curry.

Step 3

If the meat you have used is with bones, remove bones and shred meat, leave the meat to one side.

Step 4

Mix the curry (without meat) together with the lentils and blend it finely leaving a cup of coarse mixture. Add shredded meat to the mixture and let it cook with constant stirring for 15 minutes. Mix in vinegar and lemon juice. And garnish it with ginger, lemon, fried onions, green chillies chaat masala. Serve with naan.

For frying onions

It is best to finely slice onions with a mandolin and deep fry them for crispy light brown colour. Drain on paper towel. Sprinkle on haleem.