Beef Haleem Recipe | The Dish Diary | Complete Recipe

Beef Haleem Recipe @ The Dish Diary

Beef haleem is a popular dish from the Indian subcontinent, particularly in Pakistan and India. It is a type of stew or porridge made with a combination of lentils, meat (usually beef), and spices.

To make beef haleem, beef is cooked until it is tender and then shredded. This is combined with a mixture of various lentils, such as chickpeas, lentils, and barley. The lentils and beef are then slow-cooked together with a variety of spices, including ginger, garlic, cumin, coriander, and garam masala, to create a thick and creamy stew.

The dish is often served as a hearty main course, and is typically garnished with fried onions, fresh

cilantro, and slices of lemon. It is also often accompanied by naan bread or rice. Beef haleem is a nutritious and filling meal, and is popular during the Muslim holy month of Ramadan, as it is a good source of protein and energy to help sustain fasting individuals throughout the day.

 

Here is a recipe for beef haleem:

Ingredients:

• ·       1 lb beef, cubed
• ·       1 cup mixed lentils (chana dal, urad dal, moong dal, barley)
• ·       1 onion, chopped
• ·       2 tbsp ginger-garlic paste
• ·       1 tsp cumin powder
• ·       1 tsp coriander powder
• ·       1 tsp garam masala
• ·       1/2 tsp turmeric powder
• ·       1/2 tsp red chili powder
• ·       Salt, to taste
• ·       Water, as needed
• ·       1/4 cup ghee or oil
• ·       Fried onions, cilantro, and lemon slices, for garnish
• Instructions:

1.        Rinse the mixed lentils and soak them in water for at least 2 hours.

2.      In a large pot, add the beef, soaked lentils, onion, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, salt, and enough water to cover everything.

3.      Bring the pot to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours, or until the meat is tender and the lentils have completely broken down and become a thick, porridge-like consistency.

4.       Use an immersion blender to blend the haleem to a smooth consistency.

5.      In a separate pan, heat ghee or oil over medium heat. Add the haleem mixture to the pan and stir well to combine. Cook for 10-15 minutes, stirring frequently, until the haleem thickens and the oil separates.

6.      Serve hot, garnished with fried onions, cilantro, and lemon slices.

Note: The recipe can be adjusted to suit your taste preferences. You can add more or less spices depending on your preference, and you can also adjust the consistency of the haleem by adding more or less water.