Lazeez Asian Cuisine Haleem (Beef and Lentil Stew)

Note to self: You guys…I mean come on…how delicious does that look?! This is by far one of my favorite recipes ever. There’s something comforting about a hearty bowl of haleem. If you’ve never had it…girl (or boy lol)…you’re missing out! Growing up my mom would only make this for Eid ul Fitr (a Muslim holiday that marks the end of Ramadan). So I’ve always associated it with a special day and we only ate it once or twice a year so it made it all the more amazing. It’s surprisingly really easy to make and it makes quite a lot. You can always freeze half and when you want to eat it just let it defrost in the fridge the night before and then cook it in a sauce pan to bring it back to life. Accompaniments are a MUST. You can’t eat haleem without a slice of lemon, some ginger, sliced green chilies and cilantro. I mean you can but these make the dish! This is a definite holy grail status recipe and it was Moudi’s first time trying it too. He loved it so much he said he wants to name our son haleem ::insert eyeroll:: If that’s not a reason enough, I don’t know what is.

Ingredients:

1 lb boneless beef cubes
1 packet of Foodjabi x Lazeez Asian Cuisine Haleem
- Includes:
  - Haleem wheat
  - Daal Chawal blend
  - Haleem spice packet
1 tbsp salt
11 cups water
1/3 cup of oil
1 cup diced onions
1 tbsp pureed ginger
Toppings: lemons, cilantro, freshly sliced ginger, green chillies, chaat masala, fried onions

Directions:

Soak 1 cup of haleem wheat over night in a large bowl.
Rinse and drain the haleem wheat a few times.
In a large sauce pan par boil the boneless beef cubes. Add water, 1 tbsp salt, and 1 lb of boneless beef cubes and bring it up to a boil. once layer of foam and impurities form on top (~ 5 minutes) remove from heat and rinse and drain meat.
In a pressure cooker add haleem wheat, Foodjabi x Lazeez Asian Cuisine daal chawal blend. par boiled beef, 11 cups of water, Foodjabi x Lazeez Asian Cuisine haleem spice blend and mix well.
Place the lid on the pressure cooker, add knob, and place it on high heat.
Once the knob starts “dancing” (see video for demonstration @ 3:30) lower the heat to medium and put a timer on for 20 minutes.
While that’s cooking, in a large sauce pan on medium high heat add 1/3 cup of oil, 1 cup of diced onion, 1 tbsp pureed ginger and fry until golden brown and caramelized. (~15 min)
After the timer goes off for 20 minutes, turn off heat, let the steam release naturally. You’ll know when the lid is safe to open once the “pin” goes down. (See video for demonstration @ 4:08) Open lid away from you because there will be residual steam in the pot.
After 5 minutes, pick out all of the beef from the pot and shred wit ha fork or the back of the spoon.
Use an immersion blender to puree the haleem wheat.
Place the shredded beef back into the pot and use an immersion blender to blend for ~15 seconds. (I like to keep my beef a little chunky but if you want it all as a puree you can just blend for longer)
Reheat the onion/ginger and oil mixture and add it to the haleem wheat. Mix well.
Place the heat on medium/low and cook until thickened.
Add toppings and enjoy!