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Haleem
A slow-cooked Pakistani curry where meat, lentils, and wheat cook together into a savory, thick stew. A hearty and nourishing winter dish.
105 min4 servings420 kcalDifficulty: Easy
Ingredients
- 400 g Beef chuck
- 150 g Red lentils
- 100 g Wheat grains
- 100 g Chickpeas
- 3 piece Onions
- 4 clove Garlic
- 3 cm Ginger
- 2 piece Tomato
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 15 g Fresh cilantro
- 3 tbsp Peanut oil
- 1000 ml Vegetable broth
- à volonté Salt
Instructions
Step 1
Soak lentils, wheat, and chickpeas for 30 minutes, then drain and rinse
Step 2
Sauté diced onions, garlic, and ginger in oil until fragrant
Step 3
Add diced beef and cook until browned on all sides
Step 4
Stir in curry powder and cumin, cook for 1 minute
Step 5
Add lentils, wheat, chickpeas, crushed tomatoes, and broth
Step 6
Bring to a boil, then simmer covered for 90 minutes until thick and stew-like
Step 7
Stir occasionally, adding water if needed
Step 8
Serve hot garnished with fresh cilantro