Pakistani: Haleem



  • ½ cupeach chana dal, urid dal, mung dal and barley 
  • ½ cupwheat berries
  • 1 kgbeef or lamb on the bone, meat cut into chunks 
  • 2 tbspcrushed garlic 
  • 2 tbspgrated ginger 
  • 2½ litreswater 
  • 2 tbspclarified butter (ghee) 
  • 1 pinchsaffron colour (optional) 
  • ¼ tspground fenugreek 
  • 1 tbspground coriander 
  • 1 tbspground cumin 
  • 1 tbspchaat masala spice mix 
  • 1 tbspchilli powder 
  • 1 tspturmeric 
  • salt 
  • 125 ml(½ cup) vegetable oil
  • 2onions, sliced 
  • 1 tbspgaram masala 


Soaking time overnight

You will need to begin this recipe 1 day ahead.Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.

Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hours, stirring occasionally.

Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart.

Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.

Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.

To serve

  • chaat masala spice mix 
  • finely sliced green chilli 
  • julienned ginger 
  • coriander leaves 
  • sliced lemon
  • roti, naan or chapattis


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