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Availability date: 2014-11-01
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|Beef/Chicken||500g,4-6 large boneless portions|
|Onion||1 medium. Sliced|
|Dal Chana||½ cup/100g/split yellow gram|
|Barley||3 tablespoons / 25g|
|Shan Haleem Masala Mix||One packet (use less for mild hot)|
Garnish with fried onions, finely chopped ginger, green chillies, Shan Chaat masala and lime juice. Serve 6-8 persons.
Use boneless meat portions from leg and breast.
1. Soak grains and pulses in water for 1-2 hours. In half a cup of hot ghee/oil add meat and Shan Haleem Masala Mix.
2. Fry for few minutes and add 12 glasses of water. Then add the soaked pulses and grains. Cover and cook on low heat until the meat is completely tender (4-6 hours). Stir occasionally. Remove from heat and separate meat and bones from the curry. Discard the bones.
3. Finely shred the meat by mashing it with a wooden spoon or in a blender with some water. Avoid making the meat into a paste. Pass the curry through a small holes sieve and collect the drained liquid. Blend the grains on top of the sieve with a wooden spoon or grind half the quantity in a blender to make a coarse paste.
4. Do not grind it to a fine paste. Mix together the shredded meat, curry and grains. Bring to boil. Cook on low heat for 30 minutes. Stir frequently. Heat the remaining ghee/oil. Fry the sliced onions until golden and stir it into the Haleem. Cover and cook on low heat for 10 minutes.