Slow-Cooked Beef Haleem with Crispy Onions

⏱ 210 min · Serves 6

A velvety, deeply spiced porridge of wheat, lentils and shredded beef, stirred low and slow until it turns silky. Crowned with crisp fried onions, ginger slivers, mint and a squeeze of lemon — the ultimate one-pot comfort feast.

Per serving: 625 kcal · 42.0g protein · 52.0g carbs · 27.0g fat

Ingredients

• 800g beef shin or chuck, cut into large chunks
• 150g cracked wheat (bulgur/dalia), rinsed
• 80g pearl barley, rinsed
• 80g chana dal (split chickpeas)
• 60g red lentils (masoor dal)
• 60g moong dal
• 2 large onions, thinly sliced
• 6 tbsp ghee (or oil)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 1.5 tsp red chilli powder
• 1 tbsp garam masala
• 1 tsp freshly ground black pepper
• 2 green chillies, slit
• 2 tsp salt, plus more to taste
• 2.5 litres water or light beef stock
• To serve: 1 thumb ginger cut into fine slivers, small bunch mint leaves, small bunch coriander, 2 lemons cut into wedges

Method

1. Soak the cracked wheat, barley, chana dal, red lentils and moong dal together in plenty of cold water for at least 1 hour (do this while the beef cooks).
2. Heat 3 tbsp ghee in a large heavy pot. Fry the sliced onions over medium heat for 12–15 minutes until deep golden and crisp. Lift out half with a slotted spoon onto kitchen paper and reserve for garnish.
3. To the onions left in the pot add the ginger and garlic pastes and cook 1 minute. Stir in coriander, cumin, turmeric, chilli powder, black pepper and 1 tsp garam masala; cook 30 seconds until fragrant.
4. Add the beef and 2 tsp salt, and brown for 5 minutes. Pour in 1.5 litres water, add the green chillies, bring to a boil, then cover and simmer gently for 1.5–2 hours until the meat falls apart. Lift the beef out and shred finely with two forks, discarding any gristle. Keep the cooking broth.
5. Drain the soaked grains and add to the broth with another 1 litre water. Simmer, partly covered, for 50–60 minutes, stirring often and scraping the base, until everything collapses into a thick porridge. Add hot water if it gets too stiff.
6. Blend briefly with a stick blender (or mash hard with a wooden spoon) until smooth and glossy, then return the shredded beef. Cook a further 20 minutes, stirring and beating with the spoon — this stretchy, ropey texture is the point.
7. Stir in the remaining 3 tbsp ghee and the rest of the garam masala. Taste and season generously; it should be rich and peppery.
8. Ladle into bowls and top with the reserved crispy onions, ginger slivers, mint, coriander and a good squeeze of lemon.