Haleem is a popular dish. Close to Hareesa.
Legend has it that this was served from left overs in Karbala.
Ground ginger garlic. 2 tbsp
Tomatoes 4 peeled
Yogurt half liter
Whole spice powder
Ground coriander 2.5 tbsp
Bay leaves a few
Ground red chili powder 2 tbsp
Turmeric ground 1 tbsp
All whole spices that include mace, nutmeg, light and black cardamom, cinnamon, clove. You will be separating these later so it’s okay if they’re whole.
Coarsely chopped onions 4
Oil half cup
Now add a kilogram of beef (Haleem specific or one with leg predominant without any bones)
Cook the meat.
For Haleem take
Wheat whole…. 1.5 pound
Barley one pound
Split chickpeas lentils 1.5 pound
Masoor lentils 0.5 pound
Moung ki daal 0.5 pound
Maash lentils one pound
Add all of this to the prepared meat and cook over night. Continue to cook on a low flame and you can absolutely add water. I’ve used the insta Pot too. That’s quicker otherwise on the stove it can take up to 10 hours to completely blend and make the traditional Haleem.
The utensil that I’ve shown here is to use to grind it all together once everything is tender (particularly lentils). Keep grinding. Loads of elbow grease needed. Or just cook in a pressure cooker or insta pot.
Questions welcome. Done use Shan Haleem mix. This is healthier and you know what you’re putting in.
Also, if the proportion of wheat and lentils isn’t very clear, you can easily get it from a Pakistani grocery store.