Cuisine: Pakistani Prep time: 10 min(s) Cooking time: 3 hr(s) 20 min(s)Servings: Serves 8 Created
by Javed Chaudry
This is the ultimate slow-cooked wonder, full of gentle spices and warm comfort, and a Pakistani
favourite. Haleem gets its lovely sticky consistency from constant stirring, so give yourself up to the
hypnotic cooking and enjoy the aromas as you do.

You will need to begin this recipe one day ahead.
½ cup each of chana dal, urid dal, mung dal and barley
½ cup wheat berries
1 kg beef or lamb on the bone, meat cut into chunks
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala spice mix
1 tbsp chilli powder
1 tsp turmeric
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala

To serve
chaat masala spice mix
finely sliced green chilli
julienned ginger
coriander leaves
sliced lemon
 View Conversion table
Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and
soak for 1 ½ hours.

Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring
to the boil. Simmer for around 2 hours, stirring occasionally.

Remove the bones and continue to cook until the meat starts to fall apart (about another hour).

Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt
and cook for another hour, stirring regularly to help the ingredients break down and blend into each other.
The stew will start to look very thick and sticky.

Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion
(reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.

Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and
lemon. Serve with roti, naan or chapattis.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by
20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1
cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables
are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.