Easy Pakistani Beef Haleem Recipe
This easy pakistani beef haleem recipe is a slow cooked stew made with beef, lentils, barley, wheat and my personal homemade blend of spices.
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Equipment
- large pot
- Cooking Spoon
- Knife
- Chopping Board
- Food Processor
- Frying Pan
Ingredients
Spice Blend (For 1 Pound of Meat)
- 2 dry red chillies
- 1 teaspoon coriander seeds
- 1 teaspoon white cumin seeds
- 1 pod black cardamom
- 2 pods green cardamom
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaves
- ½ nutmeg
- 1 mace flowers
- 1 tablespoon salt
- 2 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon white pepper powder
Lentil Mix (For 1 Pound of Meat)
- ½ cup haleem wheat (pounded wheat)
- 4 teaspoon chana daal (bengal gram)
- 2 teaspoon split urad daal (maash daal)
- 2 teaspoon masoor daal (red lentils)
- 2 teaspoon moong daal (yellow lentils)
- 8 teaspoon pearl barley
stew Ingredients
- 1 lb beef
- ⅓ cup cooking oil
- 2 teaspoon garlic paste
- prepped spice blend
- prepped lentil mix
- 10 cups water
- ½ onion
garnish
- 1 green chili
- ½ inch piece ginger
- 1 lemon
- ½ cup cilantro
- ½ crispy fried onion (optional)
- chaat masala powder (optional)
Instructions
Spice Blend
- dry roast all the whole spices in a preheated frying pan for 2-3 minutes.
- grind them all to a fine powder in a spice grinder.
- mix with the other powdered spices.
- use immediately or store in an airtight container.
Lentil Mix
- measure all the lentils into a large bowl.
- rinse thoroughly and soak overnight in 5 cups of water (minimum 8 hours.
Stew
- Heat the cooking oil.
- saute the garlic paste for 2 minutes.
- add the beef and saute till light brown.
- rinse and drain the lentils and add them to the meat along with the spice blend and 10 cups of water and bring to a boil.
- lower the heat to medium and slow cook for 2 hours till the meat is tender
- after 2 hours remove the meat along with 2 cups of the lentils and grind in a food processor
- add back to the lentils in the pot and continue cooking for 2 hours, stirring every 15 minutes as to prevent it sticking to the bottom of the pot
- after 2 hours thinly slice and fry the onion to a dark brown and temper the haleem with the onion and oil.
- continue cooking for 20-30 minutes.
garnish
- finely chop the cilantro and green chilies.
- thinly slice the ginger.
- quarter the lemon.
Notes
NOTES:
- Sticking To The Bottom Of The Pot - After cooking for an hour the lentils expand and the mixture becomes a little sticky and gelatinous. At this point you need to stir the pot at 15 minute intervals to scrape the bottom. If you feel the mixture is too thick then add a little more water but boil it first. Adding room temperature water will stop the cooking process and it will take you longer to get the desired results.
- Grinding The Meat - A few pulses of the food processor are enough. You want to break down the meat but not completely grind it.
- Adjusting The Spices - Once you add the meat and lentils back to the pot and continue cooking you will possibly need to adjust the salt and chilies. Since the lentils expand so much and you need to keep adding more water the balance of the spices is often thrown off and needs to be adjusted.
Nutrition
Serving: 1personCalories: 316kcalCarbohydrates: 10gProtein: 18gFat: 23gSaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 1884mgPotassium: 388mgFiber: 3gSugar: 2gVitamin A: 646IUVitamin C: 13mgCalcium: 56mgIron: 3mg
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