Haleem

Ingredients

• 1 lb beef or lamb, bone-in
• 1/2 cup wheat, soaked overnight
• 1/4 cup barley, soaked overnight
• 1/4 cup split lentils (mixed), soaked
• 2 onions, sliced and fried crisp
• 2 tbsp ginger-garlic paste
• 1 tbsp haleem masala
• 4 tbsp ghee
• Fresh ginger, mint, lemon wedges, for garnish
• Salt, to taste

Instructions

1. 1Boil the meat with ginger-garlic paste, haleem masala, and salt until very tender, then shred finely, reserving the broth.
2. 2Separately boil the soaked wheat, barley, and lentils in water until completely soft and mushy, about 1.5 hours.
3. 3Blend or mash the grain mixture into a thick, smooth paste, adding reserved broth as needed.
4. 4Combine the shredded meat with the grain paste and simmer together, stirring frequently, for 45 minutes to meld the flavors into a thick porridge.
5. 5Stir in ghee for richness.
6. 6Top with fried onions, fresh ginger, mint, and a squeeze of lemon before serving.

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