Beef Haleem with Wheat and Lentils

Ingredients

• 600 g beef shin, diced
• 150 g bulgur wheat
• 75 g red split lentils
• 50 g dried black urad dal
• 2 onion, sliced
• 3 tbsp ghee
• 4 garlic cloves
• 15 g fresh ginger, grated
• 1 tsp chilli powder
• 1 lemon
• 15 g fresh coriander

Method

1. 1

   Put the bulgur wheat, red split lentils and dried black urad dal in a large pan with 1.3 litres water, bring to the boil, then reduce to a simmer.

2. 2

   Melt the ghee in a separate pan and fry half the onions with the garlic cloves and fresh ginger for 5 minutes until softened, then stir in the chilli powder.

3. 3

   Add the beef shin to the spiced onions and brown for 5 minutes, then tip the whole lot into the lentil pan.

4. 4

   Cover and simmer gently for 1.5-2 hours, stirring often and topping up with water as needed, until the beef is falling apart and can be shredded into the thick, smooth porridge with a spoon.

5. 5

   Fry the remaining onions in a little ghee until deep golden and crisp for a garnish.

6. 6

   Season to taste, ladle into bowls and top with the crispy onions, a squeeze of lemon and the fresh coriander.