Homemade Haleem Recipe

For Meat Curry
• In another pot fry thinly sliced onions until golden.
• Now add meat and 3 tablespoons haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat.
• Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
• Remove meat (and bones, if using) from the curry with a slotted spoon, set aside.
• Add the remaining gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick to avoid too much strain on the machine.) Set aside.
• Shred the meat in the food processor in batches. (Discard the bones, if used.) Set aside.

For Tempering
• In the meat pot heat oil and fry garlic until lightly golden. Then all the ingredients of tempering and fry for one minute.
• Add the blended grain and lentil, shredded meat and yogurt in the tempering and mix well. Continue to cook on slow heat.

• If the haleem is thick add water and adjust consistency. Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture.
• Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.

For Garnish
• Fry sliced onion in pan until golden. Work in two batches. Spread onions on kitchen towel so it gets crispy

Serve Haleem
• Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices.
• Heat 2-3 tablespoon of butter or ghee until smoking hot and drizzle over the bowl of haleem. Serve with lemon wedges and a place of condiment on the side.

Serve with naan.