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Haleem

Name: Haleem
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 portions
Cuisine: pakistanaise
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

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

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