Cherry & Dennis Helper Habitat

Pakistani Beef Haleem

巴基斯坦牛肉麥豆粥

Pakistani Beef Haleem — finished dish

Total time: 690 min
Difficulty: Advanced
Servings: 6 servings

Recipe overview

Beef, soaked wheat and lentils are slow-cooked until tender, then stirred into a thick savory haleem with ginger and lime.

01

Ingredients

Main ingredients

700 g boneless beef shoulder
180 g cracked wheat
100 g split chickpeas
100 g red lentils
2 pieces onions
40 g ginger
2.5 L water

Beef masala

2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder
2 tsp salt

Finishing

2 pieces lime
2 tbsp neutral oil

Pakistani Beef Haleem — ingredients

02

Tools

large heavy pot
lid
knife
separate raw and cooked boards
wooden spoon
food thermometer

Pakistani Beef Haleem — tools

03

Steps

Pakistani Beef Haleem — Rinse wheat, split chickpeas and red lentils separately

Step 1

Rinse wheat, split chickpeas and red lentils separately

Rinse wheat, split chickpeas and red lentils separately.

Pakistani Beef Haleem — Refrigerate wheat and chickpeas in water for 8 hours; soak lentils 30 minutes

Step 2

Refrigerate wheat and chickpeas in water for 8 hours; soak lentils 30 minutes

Refrigerate wheat and chickpeas in water for 8 hours; soak lentils 30 minutes.

Pakistani Beef Haleem — Discard soaking water and cut beef into 3 cm pieces

Step 3

Discard soaking water and cut beef into 3 cm pieces

Discard soaking water and cut beef into 3 cm pieces.

Pakistani Beef Haleem — Slice onion; grate half the ginger and shred the rest

Step 4

Slice onion; grate half the ginger and shred the rest

Slice onion; grate half the ginger and shred the rest.

Pakistani Beef Haleem — Heat oil and brown half the onion

Step 5

Heat oil and brown half the onion

Heat oil and brown half the onion.

Pakistani Beef Haleem — Add beef and grated ginger; stir until beef changes colour

Step 6

Add beef and grated ginger; stir until beef changes colour

Add beef and grated ginger; stir until beef changes colour.

Pakistani Beef Haleem — Add spices and remaining onion; cook until fragrant

Step 7

Add spices and remaining onion; cook until fragrant

Add spices and remaining onion; cook until fragrant.

Pakistani Beef Haleem — Add wheat, pulses and fresh water; boil and skim foam

Step 8

Add wheat, pulses and fresh water; boil and skim foam

Add wheat, pulses and fresh water; boil and skim foam.

Pakistani Beef Haleem — Cover and simmer about 2 hours until beef and pulses are fully tender

Step 9

Cover and simmer about 2 hours until beef and pulses are fully tender

Cover and simmer about 2 hours until beef and pulses are fully tender.

Pakistani Beef Haleem — Remove beef, shred it and return it to the pot

Step 10

Remove beef, shred it and return it to the pot

Remove beef, shred it and return it to the pot.

Pakistani Beef Haleem — Stir and mash grains and pulses; cook 30 minutes until thick

Step 11

Stir and mash grains and pulses; cook 30 minutes until thick

Stir and mash grains and pulses; cook 30 minutes until thick.

Pakistani Beef Haleem — Check beef is at least 75°C; taste and serve with ginger shreds and lime

Step 12

Check beef is at least 75°C; taste and serve with ginger shreds and lime

Check beef is at least 75°C; taste and serve with ginger shreds and lime.

Common mistakes

Unsoaked pulses and wheat stay hard; stir thick haleem often to prevent scorching; separate raw-beef tools.

Tips

Soaking is included in total time; haleem should flow slowly, so add a little hot water if too dry.