Beef Haleem (Stovetop or Slow Cooker)

Beef Haleem (Stovetop or Slow Cooker)

Beef haleem is the thick, slow-cooked stew of shredded beef, cracked wheat, barley and lentils that Pakistani families make in big pots for Ramadan, Muharram and winter gatherings. Every spoonful is creamy, peppery and rich, and the real joy is the toppings: crispy fried onions, ginger, green chillies, mint, lemon and a spoon of hot ghee on top.

Haleem takes time but very little skill. The grains and lentils are soaked and boiled until soft, the beef is cooked in a spiced masala until it falls apart, and then everything is cooked together and beaten (ghotna) until it turns into one smooth, stringy stew. A potato masher or a stick blender on short pulses does the job well.

This recipe makes a large pot because haleem freezes beautifully, which makes it a perfect make-ahead dish for Ramadan iftar. Look for cracked wheat (daliya or bulgur) and pearl barley in any supermarket, and use boneless beef chuck or shin. A slow cooker method is included for an easy overnight cook.

Ingredients

• 1 kg (2.2 lb) boneless beef chuck or shin, cut into large pieces
• ½ cup (90 g) cracked wheat (daliya or coarse bulgur)
• ¼ cup (50 g) pearl barley
• ¼ cup (50 g) chana dal (split chickpeas)
• 2 tablespoons each masoor dal, moong dal and urad dal (or ½ cup mixed lentils)
• 1 tablespoon basmati rice
• ½ teaspoon ground turmeric (haldi), for the grains
• ¾ cup (180 ml) vegetable oil or ghee
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 teaspoons salt, or to taste
• 1½ teaspoons Kashmiri chilli powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1½ teaspoons garam masala
• 1 teaspoon ground black pepper
• 10 cups (2.4 litres) water, divided
• Fried onions, julienned ginger, sliced green chillies, mint, coriander (cilantro), lemon wedges and chaat masala, to serve

Directions

1. Rinse the cracked wheat, barley, all the lentils and the rice, then soak them together in plenty of water for at least 4 hours or overnight.
2. Drain, put them in a pot with 5 cups (1.2 litres) of water and the turmeric, and simmer for 1 to 1½ hours until completely soft and mushy. Mash or blend briefly until smooth.
3. Meanwhile, heat the oil in a large heavy pot and fry the onions for 12 to 15 minutes until deep golden. Lift out half for garnish.
4. Add the beef, ginger-garlic paste, salt, chilli powder, coriander, cumin and 1 teaspoon of the garam masala, and fry for 8 to 10 minutes until the meat is browned and the oil separates.
5. Add 4 cups (950 ml) of water, cover and simmer for 2 to 2½ hours until the beef falls apart. (Slow cooker: 8 hours on low.)
6. Shred the beef in the pot with two forks or a potato masher, then stir in the cooked grains and the remaining 1 cup (240 ml) of water.
7. Cook on low heat for 30 to 40 minutes, stirring and beating firmly with a wooden spoon or masher, until the haleem is thick, smooth and stringy. Stir in the black pepper and remaining garam masala.
8. Serve hot in bowls topped with fried onions, ginger, green chillies, mint, coriander, a squeeze of lemon, a pinch of chaat masala and a spoon of hot ghee.