Dairy-Free Haleem with Beef

Ingredients

• about 450 g Beef (Stew Meat)
• 1/2 cup Wheat (Cracked)
• 1/2 cup Lentils (Mixed)
• 2 medium Onion
• 2 tbsp Ginger-Garlic Paste
• 2 small Green Chilies
• 1 cup Coconut Cream
• 2 tbsp Canola Oil
• 1 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Salt
• 8 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The day before you plan to cook, place the 1/2 cup cracked wheat and 1/2 cup mixed lentils in a large bowl. Cover with plenty of water and let them soak overnight.
2. 2The next day, drain the soaked wheat and lentils. Heat the 2 tablespoons of canola oil in a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 2 medium onions, chopped, and cook, stirring often, until they are golden brown, about 8-10 minutes.
3. 3Add the 2 tablespoons of ginger-garlic paste and the 2 small green chilies, minced. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 450 g beef (stew meat), cut into 2.54 cm pieces. Stir in the 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt. Cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes.
5. 5Add the drained 1/2 cup cracked wheat and 1/2 cup mixed lentils to the pot. Pour in the 8 cups of water. Bring the mixture to a rolling boil over high heat (100°C / 100°C).
6. 6Reduce the heat to low, cover the pot, and let it simmer gently for 3 to 4 hours. Stir occasionally to prevent sticking. The haleem is ready when the beef is very tender and the mixture has thickened to a porridge-like consistency. You can test the beef for tenderness by piercing it with a fork; it should go in easily.
7. 7Carefully use an immersion blender to blend the haleem directly in the pot until it reaches a smooth, thick consistency. If you do not have an immersion blender, you can transfer the haleem in batches to a regular blender, being careful not to overfill it, and blend until smooth, then return it to the pot.
8. 8Stir in the 1 cup of coconut cream. Continue to cook over low heat, uncovered, for another 15 minutes, stirring frequently, until the haleem is heated through and has a rich, creamy texture.

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