Haleem is a thick, savoury porridge, made of cracked wheat, daal, lamb and spices, cooked over several hours and pounded to a smooth consistency. It is one of the more challenging recipes in this book, requiring unusual ingredients and some patience. With good care, these will be richly rewarded.
This is a richer, creamier version of the haleem shared on the streets of Bombay during Muharram. Naved learnt the recipe while working with the esteemed chef Imtiaz Qureshi in Bombay. Chef