Making this hearty Pakistani slow-cooked dish always fills me with memories of serving haleem to worshippers at the Sufi saint’s tomb in Karachi when I visited with my Nani. It is usually eaten with naan; any leftovers freeze well too.
Ingredients
30g (1oz) each of moong daal, urid daal and chana daal
Soak all the daals and the barley together in a bowl of water overnight. The next day, drain and put into a heavy-based saucepan, along with the beef, star anise, cardamom, cinnamon, coriander, cumin, bay leaves, ginger, garlic and the quartered onion. Pour in enough water to cover everything, then bring to the boil, using a slotted spoon to remove any scum that forms on t