Raise your hand if you’ve ever used spice mixes. I’m a big believer in them! Using just a handful of tricks (i.e. extra ingredients), you can elevate your haleem to taste like it’s been made from a homemade spice mix. I’ve fooled many a food snob with this recipe!
Mum’s Special Haleem
Course: MainCuisine: PakistaniDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
1
hourTotal time
1
hour10
minutesIngredients
1 Shan Shahi / Easy Haleem mix
½ kg beef
¼ kg beef bones
1 cup oil
4 onions (thinly sliced)
coriander leaves
mint leaves
1 tbsp ginger & garlic paste
green chillies
ginger (julienned)
Directions
- Fry onions and set aside.
- Add meat and masala to the same oil and fry on high until the colour of the meat changes.
- Add ginger & garlic paste and half of the fried onions.
- Add water and cook till the meat is tender.
- In a separate large pot, add washed lentils and immerse in water. Boil till tender. You can skip this step and the next one if using Shan’s easy haleem mix.
- Blend slightly with a hand blender.
- Separate meat from bones and mash with hands (or cut with a knife).
- Add meat to the lentils. Cook for an hour on low heat.
- Add coriander leaves, mint leaves, green chillies, and julienned ginger.
