Haleem (Minty Beef with Cracked Wheat and Lentils)

This was a while ago. Do I remember any details of the meal? I do not, except that it was tasty.

The recipe as written calls for cracked wheat and a lengthy pre-soak period. We made it with extra coarse bulgur and skipped the pre-soak, with good results. Note that even if you're making it with bulgur, there's still a long marination phase for the meat -- start early!

Haleem

660 Curries by Raghavan Iyer (p. 175)

Ingredients

• 450g stewing beef
• 30mL ginger paste
• 1mL garlic paste
• 120mL moong dal (skinned split green lentils)
• 120mL masoor dal (skinned split brown lentils)
• 120mL extra coarse bulgur
• ½ tsp ground turmeric
• 60mL canola oil
• 6 whole cloves
• 2 cinnamon sticks
• 2 bay leaves
• 2 black cardamom pods
• 8-10 fresh green Thai chilis, stems removed, bisected lengthwise
• 1 large red onion, halved and thinly sliced
• 1½ tsp Kashmiri garam masala
• 120mL finely chopped fresh mint
• 120mL finely chopped fresh cilantro

Directions

1. Combine beef, ginger paste, and garlic paste in a bowl. Toss until coated, then refrigerate, covered, for 6-8 hours.
2. Rinse the lentils, if needed.
3. In a large saucepan, combine the lentils (drained), bulgur, and 1L water.
4. Bring to a boil, uncovered, over medium-high heat. Skim off foam.
5. Stir in turmeric, then reduce heat to medium, cover, and simmer, stirring occasionally, until the lentils and bulgur are tender, 20-25 minutes. Set aside.
6. Meanwhile, heat the oil in a deep skillet over medium-high heat.
7. Add cloves, cinnamon, bay leaves, and cardamom pods. Cook until they crackle and the cinnamon swells, ~30 seconds.
8. Add chilis and onion. Reduce heat to medium, cover, and cook until the onion has released its liquid and begins to brown, 15-20 minutes.
9. Uncover and stir-fry until the onion is reddish-brown with purple highlights, 5-10 minutes.
10. Add the beef cubes and marinade. Raise heat to medium-high and cook, stirring, until the meat browns, 12-15 minutes.
11. Add 240mL water and the garam masala and bring to a boil.
12. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until fork-tender, 15-20 minutes.
13. Add the lentil-bulgur mix and their liquid. Simmer, uncovered, stirring occasionally, until the flavours mingle, 10-15 minutes.
14. Remove from heat, stir in the mint and cilantro, and serve.

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