Directions

For beef/lamb stock

1. In a large pot placed over medium heat, add the water along with the soup bones and mix until bones are well submerged. Cover the pot and allow the bones to cook over a low flame for 40-45 minutes. (see tips)

2. Strain the stock, discard the bones, and set aside for later.

For beef/lamb mixture

1. In a large pot, add the oil along with the onions and fry until brown.

2. Add the freshly minced ginger and garlic or ginger garlic paste and sauté until light golden brown. Add the turmeric powder, salt, bay leaves, whole black peppercorns, cinnamon sticks, and red chili powder and mix well.

3. Add in the 2-3 tbsp of water to the pot to prevent the spices from burning.

4. Place the boneless lamb/beef and continue to stir with the spices for 2-3 minutes over medium heat.

5. Add 1 liter of water and allow it to reach boiling point. Cover the pot and allow the meat to cook until it well done and tender. This should take approximately 1 hour.

6. Discard the bay leaves and mash/shred the meat nicely, set aside.

For the lentil/gram mixture

1. In another large pot, add the presoaked lentils and grams (barley, wheat, split Bengal grams, split orange lentils, white lentils, split yellow lentils) along with the 2 liters of water, bay leaves, salt, and turmeric powder, mix well. Bring to a boil, cover the pot and allow the lentils to cook with the spices for an hour or just until tender.

2. Discard the bay leaves and use a hand blender to blend the entire mixture to ensure lentils are well mashed. (see tips)

3. Add the pre-made lamb/beef stock to the lentil mixture along with the shredded lamb/beef and mix well.

4. Add in a liter of water or as required (see tips) and allow the mixture to come to a gentle simmer.

5. In the extra ½ cup of water, add in the roasted gram flour along with the mace powder, cumin powder, and nutmeg powder mix until well incorporated and add it to the haleem mixture. Cook the haleem for 5-6 minutes, cover and remove from heat.

For garnish and tempering

1. Add in the green chilies, ginger, mint leaves, coriander leaves/cilantro, and mix well.

2. In a frying pan, add the oil and fry the onion until golden brown.

3. Add the fried onions over the haleem and serve haleem with extra fried onions, lemon wedges/juice, chaat masala, green chilies, ginger, and fresh coriander/mint. Enjoy!

Tips

1. You can use any neutral-flavored oil, some of which include peanut, canola, safflower, corn, and grape seed oil. Such kinds of oils are used specifically to avoid the strong essence and flavorings other oils may possess, olive oil, for instance.

2. The amount of red chili depends entirely on your personal preference. You can always add more for an extra kick of heat, or less for a balanced mild dish.

3. The longer you cook the stock, the better as it brings richness to the dish. If the water starts to dry out, you can always add a little water at a time to continue the process of cooking.

4. You do not have to use a hand blender, especially if you wish for your haleem to be a bit chunky, instead, you can gently press on the mixture with a spoon or a masher until lentils break apart slightly.

5. The amount of water you need to add after the meat and stock has been combined with the lentils depends on the consistency of your haleem. You can check if the haleem is too thick and is sticking to the bottom of the pot. Then add a little water at a time. However, you must keep in mind that the haleem will naturally thicken as it cools down.