• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Haleem

2 kg. beef (boneless)
11/2 tbs. salt
2 tsp chilli (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
1/2 kg. Dal Chana
300 grm. Whole wheat
100 grm. Barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
8-10 green chillies
1 cup chopped coriander (Dhaniya) leaves
1/2 cup sliced ginger (Adrak)-Julian
Method
Overnight soak all three grains.
In the oil fry the meat and add 1 tsp. salt, 1/2 tsp. Turmeric (Haldi) powder, 1 tsp. chilli powder, bay leaf and 6-8 glasses of water. Cover and cook on low heat until the meat is tender and soft.
In another pot put the grains and dal with 1 tsp. salt, 1 tsp chilli powder and 1/2 tsp Turmeric (Haldi) add some water. Cook on a low heat until it has become very soft.
Once the grains and meat are ready mix together on a low heat rigorously mixing and mashing.
It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and sprinkle with garam masala, fresh Coriander (Dhaniya) leaves, green chillies, fried onion and lemon.