Haleem (Mama Haleem)

Bangladeshi people usually call it "Mama Haleem". In Dhaka New Market area, most of the people have this haleem as Evening Food. Though it's very tasty it's taste & spice hypnotizes everyone, specially in Iftaar. Adding more items in Mama Haleem will increase the taste & it'll have more power to hypnotize you. (for 8)

Ingredients:

=> ½ cup each of chhola (ছোলা) dal, urid (ইউরিড) dal, mung (মুগ) dal and barley.

=> ½ cup wheat berries

=> 1 kg beef or lamb on the bone, meat cut into chunks

=> 2 tbsp crushed garlic

=> 2 tbsp grated ginger

=> 2.5 litres water

=> 2 tbsp clarified butter (ghee)

=> pinch of saffron colour (optional)

=> ¼ tsp ground fenugreek

=> 1 tbsp ground coriander

=> 1 tbsp ground cumin

=> 1 tbsp chaat masala spice mix

=> 1 tbsp chili powder

=> 1 tsp turmeric

=> salt to taste

=> 125 ml vegetable oil

=> 2 onions, sliced

=> 1 tbsp garam masala

TO SERVE:

=> Chaat masala spice mix

=> Finely sliced green chili

=> Julienne cut ginger

=> Coriander leaves

=> Sliced lemon

Preparation:

=> Soak the daals and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1 ½ hours.

=> Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.

= Remove the bones and continue to cook until the meat starts to fall apart (about another hour).

= Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.

= Heat the vegetable oil in a frying pan and fry the onion until brown and caramelized. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.

= Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon.

= Serve with bread, naan or chapattis. You can serve it directly taking it to a soup serving cup with spoon.

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