Haleem (Stewed Meat)

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By Family Editorial Board


 Haleem is a popular national dish throughout India, especially with Muslims during the Muslim holidays of `Eid ul Fitr and `Eid ul Adha. Haleem is a lentils, wheat and meat (beef or mutton) dish that can be left to stew for up to 8 hours while the cook (not necessarily the wife) gets on with some other task or simply relax if you can. Originating from the Arab countries,  (known as Harees in some Middle Eastern countries) Hyderabad is renowned for it's version of Haleem. High in calories and protein Haleem makes a good dish for the winter months, and is considered a fortifier of ones constitution by locals.   If you are on a budget of meat once-a-week/month, the crushed wheat can make 250 grams of meat feed a large family adequately, without anyone complaining, "I didn't get enough meat to eat!"




  • 250 grams (240 grams = 8 ounces/1/2 pound) Mutton/beef  
  •   1 cup wheat grains crushed and soaked in water overnight/bulgar   
  • A handful of split peas, soaked for 1 hour.  
  • A handful of green lentils, soaked for 1 hour.  
  • A handful of red lentils soaked for 1 hour.  
  •   2 large onions, sliced and fried.  
  •   1 tsp coriander powder 
  •   1 tsp red chili powder   
  •   2 tsp ginger-garlic paste (equal amounts)   
  •   1 ½ cup of clarified butter/ghee 
  •   1/2 tsp turmeric   
  •   Salt to taste




  • Drain the soaked wheat, and pound.  
  •   Heat 6-8 cups of water in a wide-mouthed thick bottomed vessel like a caste iron pot.  
  •   Add the split peas, lentils, crushed wheat and mutton along with ginger-garlic paste, coriander powder, red chili powder and salt when the water begins to boil.  
  •  Continue to cook on a low flame till the meat turns tender.
  • Mash the fried onions and the mutton together.
  • ‎‎Heat ghee and pour it over the Haleem which will appear paste-like.
  • When cooked sprinkle with lemon juice.





Try it with:


Nasi Lamak (Coconut Rice)




"In appearances very smart, but from inside bears nothing"

Related Links:
The Malaysian Nasi Lemak (Coconut Rice)
Weekend Recipe: Spanish Omelet (Tortilla)

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