Happy new year friends!
While holidays have come to an end, the cold weather has not. For my last piece as TASTE’s Cook in Residence, I wrote about the allure of Christmas, memories of Eid, and how my siblings and I learned to make December our own. Needless to say, a lot of cooking was involved. In the piece, I share my mother’s recipe for haleem, a dish that is perfect for lazy, winter days. Read the full story here, and find the recipe below.
- Lentil Mixture
- 1 cup wheat kernels rinsed and soaked overnight
- ½ cup yellow split peas rinsed and soaked overnight
- ¼ cup barley rinsed and soaked overnight
- ¼ cup basmati rice rinsed and soaked for one hour
- ¼ cup red lentils rinsed and soaked for one hour
- ¼ cup moong daal rinsed and soaked for one hour
- 1 medium yellow onion thinly sliced in half rings
- Salt to taste
- 1 tbsp turmeric powder
- 2½ tbsp red chili powder
- Meat Korma
- 1/3 cup oil canola, sunflower or vegetable oil
- 2 lb boneless beef chuck or lamb shoulder fat trimmed and roughly chopped in 1-inch pieces
- 2 tbsp ginger/garlic paste
- 6 black cardamom pods
- 8 cloves
- 2- inch cinnamon stick
- 10 peppercorns
- ½ cup plain yogurt
- 2 tbsp coriander powder
- 1 tsp garam masala powder
- Bring 4 quarts of water to a simmer and add grains. Add salt to taste, 1 tbsp red chili powder, turmeric powder, and ½ sliced onion. Dial heat to low and cover. Let it simmer for approximately 2 hours. Stir occasionally to make sure that the grains do not stick to the bottom of the pan.
- Once the grains are fall-apart soft, drain excess water and transfer to a food processor. Mince it well to soften the texture, and transfer grain mixture to a large pot.
- Once the grains are boiling, begin to prepare the meat korma. Heat oil in a large pot. When the oil is sizzling hot, add onions and fry on medium heat till they are golden brown and crisp, about 7 minutes, more if necessary. Be careful not to burn. Once onions are ready, transfer to a paper towel to drain excess oil.
- Move the saucepan to a cooling rack and let it cool. Heat remaining oil again on low heat, add ginger and garlic paste, and let it fry for a few seconds. Be careful since it may splutter. Add meat, salt to taste, and whole spices (black cardamom pods, cloves, peppercorns, cinnamon stick), and fry on medium-high heat till the meat is evenly cooked, about 5-7 minutes.
- Stir in coriander powder, garam masala, and remaining red chili powder into the yogurt. Add fried onions and the spiced yogurt to the meat. Continue to cook on medium-high heat for another 5-7 minutes till the oil begins to separate.
- Lower heat. Add 5 cups of water and bring to a simmer. Cover and cook till meat is tender and falling apart, roughly 1 to 1½ hours. Stir meat frequently to make sure it does not stick to the bottom.
- Once the meat is ready, take out whole spices with a slotted spoon. Transfer meat mixture to a food processor and mince till it has an even consistency. Once ready, transfer to the pot with the grains.
- On low heat, begin to stir the grain and meat mixture together till it is well blended, about 5 minutes. Top with crispy, fried brown onion.
- Serve alongside finely chopped green chili, cilantro, julienned ginger, chaat masala, lemon or lime wedges, and naan.