Shan Kitchen

Haleem

Heat ½ - 1 cup oil/ghee, add 4-6 large (400g) boneless portions of meat, 1-2 tbsps. garlic paste, and 1 packet Shan Haleem Mix. Stir fry for few minutes.Then add 15 cups of water, ½ cup (100g) split yellow lentil (Daal Chana), 1 cup (200g) wheat (bulgur/cracked) and 500g chopped bones. Cover and simmer on low heat until meat is tender (Beef 4-6 hours, Chicken 3-4 hours). Stir occasionally.
Separate bones from curry and discard. Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes (Avoid grinding into a paste).
Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.
Heat ½ - 1 cup oil/ghee and fry 1 medium sliced onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 minutes.

SERVING SUGGESTION

Garnish with fried onions, julienne ginger, green chillies, Shan Chaat Masala and lime juice.

TIPS FOR BEST RESULTS

Use meat portions from breast and thigh.

Haleem