Haleem

Per serving

Calories

480

Protein

28 g

Carbs

46 g

Fat

18 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron47%
• Vitamin D1%
• B12135%
• Zinc108%
• Magnesium37%
• Omega-38%
• Folate28%
• Calcium7%
• Potassium27%
• Vitamin C7%
• Vitamin A0%
• Riboflavin38%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 250 g Beef chuck
• 100 g Red lentils
• 80 g Whole wheat
• 200 g Onions
• 20 g Ginger
• 6 Garlic cloves
• 1.5 tsp Garam masala
• 1 whole Cinnamon stick

Method

1. 1

   Soak wheat in water for 30 minutes (or overnight for deeper flavour). Rinse and drain.

2. 2

   Cut the beef into 2cm cubes. Heat oil in a large heavy pot over high heat and brown the meat in batches for about 3 minutes per batch, until well coloured, then remove and set aside.

3. 3

   Slice the onions and, in the same pot over medium heat, cook them for about 15 minutes until deeply golden. Add the minced ginger and garlic and cook for 2 minutes until fragrant, then return the meat to the pot.

4. 4

   Add the red lentils, soaked wheat, garam masala, and cinnamon stick, then pour in 1 litre water and bring to the boil.

5. 5

   Reduce the heat to low, cover, and simmer for about 1.5 hours, stirring occasionally, until the grains break down into a thick, porridge-like consistency.

6. 6

   Remove the cinnamon stick. The haleem should be broken down and creamy. Adjust the seasoning with salt and serve hot in bowls, traditionally with fried onions on top.