Authentic Beef Haleem Recipe – Slow-Cooked Lentil & Meat Stew

Last Updated on 4 months by Neha Deshmukh

Authentic Beef Haleem Recipe – Slow-Cooked Lentil & Meat Stew

Okay, let’s be real – Haleem is a project. But oh, is it worth it! This slow-cooked stew is unbelievably comforting, packed with flavour, and just… special. I first tried Haleem at a friend’s Ramadan gathering, and I was instantly hooked. It took a few attempts to get it just right, but this recipe is my go-to now. It’s a labour of love, but the end result is a deeply satisfying, flavourful meal that’s perfect for a cozy night in or a festive celebration.

Why You’ll Love This Recipe

This Beef Haleem isn’t just a recipe; it’s an experience. It’s a beautiful blend of textures – tender meat, creamy lentils, and a delightful crunch from the fried onion topping. The aroma alone will fill your kitchen with warmth and spice! Plus, it’s incredibly satisfying and nourishing. It’s a dish that truly brings people together.

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup chana dal (yellow split peas) – about 75g
• ¼ cup mash dal (split urad lentils) – about 60g
• 2 tbsp masoor dal (red lentils) – about 30g
• 2 tbsp split moong dal (yellow lentils) – about 30g
• 2 tbsp basmati rice – about 30g
• 2-3 bay leaves
• 5-6 cloves
• 1 black cardamom
• 2-3 green cardamom pods
• 2-3 inch cinnamon stick
• 1 tsp cumin seeds
• ¼ cup neutral oil (grapeseed or canola) – about 60ml
• 2 tbsp ghee
• 1 medium to large onion, finely chopped
• 6 garlic cloves, finely chopped
• ¾ inch ginger, finely chopped
• 1 lb beef (shank or sirloin), cubed – about 450g
• 2 tomatoes, chopped
• 1-2 green chili peppers (Serrano)
• 2 tbsp whole milk yogurt
• 2 tsp salt
• 2 tsp red chili flakes
• ¾ tsp turmeric powder
• 1 tbsp haleem masala powder
• 2 tbsp rolled oats
• 2 cups remaining stock from cooking meat – about 480ml
• ½ tsp black pepper
• 1 onion, thinly sliced (for tadka)
• 2 tbsp ghee or butter (for tadka)
• 2 tbsp neutral oil (for tadka)

Ingredient Notes

Let’s talk ingredients! A few things will really make this Haleem sing:

• Haleem Masala: This is key. It’s a blend of spices specifically for Haleem, and it’s hard to replicate. You can find it at Indian grocery stores or online. I like the Shan brand, but feel free to experiment!
• The Lentil Blend: The combination of chana dal, mash dal, masoor dal, and moong dal is what gives Haleem its unique texture. Don’t skip any! Each lentil contributes something special.
• Ghee: Seriously, don’t skimp on the ghee. It adds a richness and flavour that butter just can’t match. It’s traditional and makes a huge difference.
• Beef Cut: Shank or sirloin work best because they become incredibly tender during the long cooking process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Lentils & Rice: Combine the chana dal, mash dal, masoor dal, moong dal, and basmati rice in a bowl. Rinse them really well until the water runs clear. Then, soak them in water for about an hour. Drain them after soaking.
2. Cook the Lentils: Add the soaked lentils and 6 cups of water to a large pot. Bring it to a boil, then skim off any foam that rises to the surface. Reduce the heat, cover, and simmer for about an hour, or until the chana dal is nice and tender.
3. Prepare the Beef: While the lentils are cooking, heat the oil and ghee in a large, heavy-bottomed pan. Add the bay leaves, cloves, black cardamom, green cardamom pods, and cinnamon stick. Let them sizzle for a minute until fragrant. Add the chopped onion, garlic, and ginger and sauté until golden brown.
4. Brown the Beef: Add the beef cubes to the pan and cook until browned on all sides. Stir in the chopped tomatoes, green chilies, yogurt, salt, chili flakes, turmeric, and haleem masala. Cook for another 5-7 minutes, until the tomatoes soften.
5. Slow Cook to Perfection: Transfer the beef mixture to a slow cooker. Add the cooked lentils, rolled oats, remaining stock from cooking the meat, black pepper, and garam masala (if using). Cook on low for 10 hours. Yes, 10 hours! This is where the magic happens.
6. Shred & Blend: After the long, slow cook, the meat should be falling apart tender. Pulse the meat in a food processor to create strands. Then, blend the lentils slightly – you want a thick, creamy texture, but not completely smooth.
7. Make the Tadka: This is the final flourish! In a small pan, fry the thinly sliced onion in ghee/oil until golden brown and crispy.
8. Serve & Garnish: Pour the crispy onion tadka over the Haleem before serving. Garnish with fresh cilantro, chopped ginger, green chilies, lemon wedges, and extra crispy onions. Serve warm!

Expert Tips

• Patience is Key: Haleem is a slow-cooked dish. Don’t rush the process! The longer it cooks, the more flavorful it will be.
• Skim the Foam: Don’t forget to skim off the foam from the lentils as they cook. This will result in a cleaner, more refined flavour.
• Adjust the Texture: If your Haleem is too thick, add a little more stock. If it’s too thin, cook it uncovered for a bit longer to allow some of the liquid to evaporate.

Variations

• Spice Level: Adjust the amount of green chilies and chili flakes to your liking. I like a little kick, but you can tone it down if you prefer.
• Slow Cooker vs. Pressure Cooker: If you’re short on time, you can adapt this recipe for a pressure cooker. Reduce the cooking time to about 45-60 minutes on high pressure, followed by a natural pressure release.
• Chicken/Lamb Haleem: Feel free to substitute the beef with chicken or lamb. Adjust the cooking time accordingly – chicken will cook faster than lamb.
• Festival Adaptations: My aunt always adds a handful of chopped dates during the last hour of cooking when making Haleem for Ramadan. It adds a lovely sweetness!

Serving Suggestions

Haleem is a complete meal on its own, but it’s lovely served with:

• Naan bread or roti for scooping up the delicious stew.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a bit of freshness.

Storage Instructions

Leftover Haleem can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Haleem and its origins? Haleem is a hearty stew popular in the Middle East, Central Asia, and the Indian subcontinent. Its origins can be traced back to Arabic cuisine, and it’s traditionally made during the month of Ramadan.
• What cut of beef is best for Haleem? Beef shank or sirloin are ideal because they become incredibly tender during the long cooking process.
• Can I make Haleem ahead of time? Absolutely! Haleem actually tastes even better the next day. You can make it a day or two in advance and store it in the refrigerator.
• What is Haleem Masala and where can I find it? Haleem Masala is a special blend of spices used in Haleem. You can find it at Indian grocery stores or online.
• How do I adjust the spice level in Haleem? Adjust the amount of green chilies and chili flakes to your liking. Start with a small amount and add more to taste.