Cookstr.com

Haleem “Chili”

Updated February 23, 2016

Cookbook

American Masala

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

Haleem is favored by northern India’s Muslim community, but you can find it nearly everywhere, from restaurants to street vendors who offer it with naan to the laborers and revelers who eat side by side late at night on Bombay’s Muhammed Ali Road. I learned to make Haleem from Naushab Ahmed, one of my closest friends, and a great host. Made with ground beef and served in bowls, it gets topped with accoutrements like sliced onions, chopped green chiles, and fresh cilantro-not too dissimilar from chili. To vary the recipe’s flavor and texture, you can substitute ¼ cup of yellow split peas or 1 cup of rice for the steel-cut oats if you like.

Serves8

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturehot & spicy, meaty, savory, spiced

Ingredients

  • 3 medium red onions, quartered, plus ½ red onion, thinly sliced, for serving
  • 4 garlic cloves, peeled and roughly chopped
  • A 2-inch piece fresh ginger, peeled and roughly chopped
  • 1 or 2 jalapenos (cored and seeded if you prefer a milder flavor), roughly chopped
  • 7½ cups water
  • ¼ cup plus 2 tablespoons canola oil
  • 12 green cardamom pods
  • 6 whole cloves
  • 3 dried red chiles
  • 1½ teaspoons cumin seeds
  • A 1-inch piece cinnamon stick
  • 1 teaspoon coriander seeds
  • ¼ teaspoon whole black peppercorns
  • 2 tablespoons kosher salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 2 pounds ground beef (preferably 85% lean)
  • 1 cup steel-cut oats
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving

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