Beef Knuckle - Haleem

Haleem Meat – Fresh Halal Beef Knuckle & Heel Muscle

Bring the flavour of Hyderabadi haleem home with our fresh, 100% halal beef. We prepare this mix using knuckle and heel muscle, cuts that become tender during slow cooking and give haleem its rich, hearty texture. Perfect for cooking with wheat, lentils and warming spices.

Hyderabadi-Style Beef Haleem Recipe

Serves 6–8

Ingredients

• 1 kg Ruse Quality Meats haleem beef

• 250 g cracked wheat (dalia)

• ½ cup mixed lentils, such as chana dal, moong dal and masoor dal

• 2 onions, thinly sliced

• 2 tbsp ginger-garlic paste

• ½ cup plain yoghurt

• 2 tsp chilli powder

• 1 tsp turmeric

• 2 tsp ground coriander

• 1 tsp garam masala

• Salt to taste

• 3 tbsp ghee or oil

• Lemon, fresh coriander, mint and fried onions to serve

Method

1. Soak the cracked wheat and lentils for 2 hours, then drain.

2. Fry the sliced onions in ghee until golden. Set half aside for serving.

3. Add the ginger-garlic paste, beef, yoghurt, spices and salt. Cook for 5–7 minutes, stirring well.

4. Add the wheat, lentils and enough water to cover everything generously. Simmer gently, covered, for 3–4 hours, stirring occasionally and adding water as needed, until the beef is very tender.

5. Shred the beef and mash or blend the wheat and lentils to your preferred texture. Stir everything together and cook for another 15–20 minutes until thick and creamy.

6. Serve hot with fried onions, coriander, mint and a squeeze of lemon.

Tip: Keep the heat low and stir regularly near the end so the haleem doesn’t catch on the bottom of the pot.