Haleem

Ingredients

• 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 

To serve

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

Instructions

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.