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Pakistani
Slow-Cooked Beef Haleem
210 min total30 prep180 cook6 servings560 cal
ClassicContains gluten
A rich, slow-cooked stew of beef, wheat, barley, and lentils pounded into a thick, savory porridge and layered with warm spices. Traditionally topped with fried onions, ginger, and lemon, it is a labor-of-love dish for special occasions.
Ingredients
meat
- 800 gbeef (boneless, cubed)
pantry
- 1 cupcracked wheat
- 0.5 cuppearl barley
- 0.75 cupmixed lentils
- 3 tbsphaleem masala
- 0.5 cupvegetable oil
- 2.5 tspsalt
produce
- 3onion
- 3 tbspginger garlic paste
- 2 tbspfresh ginger
- 2lemon
Steps
- Soak the cracked wheat, barley, and lentils together in water for at least 2 hours, then drain.
- Thinly slice the onions and fry in oil until deep golden; set aside half for garnish.
- Add the ginger garlic paste to the remaining onions and sauté until fragrant.
- Add the beef and haleem masala and sear until the meat is browned.
- Add water to cover generously and simmer, covered, until the beef is very tender, about 1.5 hours.
- In a separate pot, boil the soaked grains and lentils with salt until completely soft.
- Blend or mash the cooked grains into a coarse paste.
- Shred the tender beef in its liquid, mashing it against the pot.
- Combine the grain paste with the beef and simmer on low, stirring constantly, for 30–40 minutes until thick and uniform.
- Adjust the salt and add hot water if the haleem gets too thick.
- Julienne the fresh ginger and cut the lemon into wedges.
- Serve hot, topped with fried onions, ginger, and a squeeze of lemon.
Tips
- Soak the wheat, barley, and lentils ahead of time so they break down smoothly.
- Cook the beef until it falls apart, then mash or blend for the signature silky texture.
- Stir often during the final stage to prevent sticking and achieve a uniform consistency.
- The garnishes are essential — fried onions, ginger, green chili, and lemon make the dish sing.
