Haleem — Slow-Pounded Wheat & Beef Shank Stew

Ingredients

• 2 lb Beef Shank, on the bone if possible
• 1 cup cracked wheat, soaked 4 hours
• ½ cup barley, soaked 4 hours
• ¼ cup chana dal
• ¼ cup masoor dal
• ¼ cup moong dal
• ½ cup ghee
• 3 onions, sliced thin
• 3 tbsp ginger-garlic paste
• 2 tbsp haleem masala or garam masala
• 1 tbsp red chili powder
• 1 tsp turmeric
• 10 cups water
• 3 tbsp lemon juice
• ½ cup cilantro and mint, chopped
• 3 inches ginger, julienned

Method

1. Fry the onions in the ghee over medium until deeply browned and crisp, 20 minutes. Lift out half for garnish, leaving the rest and the ghee in the pot.
2. Add the ginger-garlic paste, then the Beef Shank, and brown it well. Add the chili powder, turmeric, half the haleem masala, and salt, and cook 5 minutes.
3. Pour in 5 cups water, cover, and simmer 90 minutes (or 40 minutes at pressure) until the meat shreds under a spoon and reads well past 200°F (93°C). Pull the meat out, discard bones, and shred it finely with two forks.
4. Meanwhile, boil the drained wheat, barley, and all three dals in the remaining water until completely broken down, about 75 minutes. Blend or mash to a thick, sticky paste.
5. Combine the grain paste, shredded meat, and cooking liquid and cook over low heat for 30–40 minutes, stirring and pounding with a wooden spoon every few minutes until it turns glossy and stringy and pulls away from the pot.
6. Finish with the remaining masala and lemon juice. Serve topped with the fried onions, julienned ginger, herbs, and more lemon.