beef haleem recipe (how to make haleem)

How to Make Haleem (Minced Meat)


  • 8.8 oz (250 g) mutton/lamb
  • 1 cup (200 g) wheat-soaked overnight, drained, pounded & husked
  • 1 tsp (5 g) chili powder
  • 1/2 tsp (2.5 g) turmeric
  • 1 tbsp (15 g) channa dal-- soaked for 1/2 hour
  • 1 tbsp (15 g) moong dal -- soaked for 1/2 hour
  • 1 tbsp (15 g) masoor dal -- soaked for 1/2 hour
  • 1 tsp (5 g) coriander powder
  • 2 onions -- sliced and fried crisp
  • 4 tbsp (60 g) ghee
  • 2 tsp (10 g) ginger-garlic paste
  • salt to taste


Prepping the Ingredients

  1. Get everything ready.Cooking this recipe does not take too much time, but it does require forethought and advanced action. Before you go to start cooking, make sure your ingredients are prepped.
    • Soak your wheat overnight; it should be drained, pounded, and husked.
    • Soak your channa, moong, and masoor dals for 1/2 an hour prior to cooking.
      • Channa dal is similar to split, black chickpea. Moong dal is a variation in wording of Mung bean.
    • Slice 2 onions fine and fry them up crispy in a frying pan with olive oil.
    • Grind your ginger (about a 2" (5 cm) piece) and garlic (6-8 flakes) into a paste. If you like it spicier, add 1 1/3 tbsp (20 g) of fresh green chilies.
      • You can use this paste during cookingoryou can marinate the lamb in it, with salt (to taste), for an hour prior.

Making Your Haleem

  1. In a heavy-bottomed vessel, heat 8 cups of water.Once the water has reached a steady boil, add in your wheat, mutton, and drained dal. Then put in your ginger garlic paste, coriander powder, turmeric, red chili powder and salt.
    • Stir occasionally to prevent a film from forming on the top. If too much liquid evaporates, add an extra 1/4 c (25 g) of water to the mixture.
  2. Heat on low until the mutton is tender.This could take a while -- be patient. When the meat practically falls apart, mash the mutton into a paste-like substance.
    • A potato masher works just fine for this part, though a fork or meat tenderizer would also do.
  3. Add the crushed fried onion.Mix it well. Keep stirring on a low flame till the mixture leaves the sides of the pan. Then, heat the ghee and pour the contents over the Haleem.
    • Sprinkle lemon juice over before serving -- which should still be hot!

Community Q&A

  • Question
    How long will it take to be ready?
    wikiHow Contributor
    Community Answer
    This takes about 20 minutes to cook.
  • Question
    Is it really effective to gain fat?
    wikiHow Contributor
    Community Answer
    No, it is not.
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This is an easy way to make Haleem with less ingredients.
  • The more ghee you add, the better it will taste. However, the more fattening it will be.
  • Serve with very soft bread and raw onions if desired.


  • Do not undercook the meat That is neither sanitary nor delicious.
  • Be careful not to burn yourself! Exercise caution when adding the ingredients.
  • When adding onions for frying, do it carefully as the oil may splatter.

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Date: 06.12.2018, 14:34 / Views: 95155