• September 19, 2019, 09:24 PM
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Author Topic: Haleem  (Read 460 times)

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Offline tempest63

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Haleem
« on: March 30, 2019, 04:53 PM »
The youngest son has developed a fancy for Haleem and though I invariably use the Shan easy cook Haleem mix he raided an Indian grocers in Whitechapel and bought these for me to try. I’ve one going in the slow cooker with stewing lamb on the bone, another two will knocked up tomorrow, one with oxtail and one with chicken. Then I will surprise him by making one from scratch.

Offline peshwarinaan

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Re: Haleem
« Reply #1 on: July 16, 2019, 04:10 AM »
Do you properly mash the meat down into a paste, as is traditional? I'd be interested in knowing how these turn out.


Offline tempest63

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Re: Haleem
« Reply #2 on: July 22, 2019, 08:29 PM »
Do you properly mash the meat down into a paste, as is traditional? I'd be interested in knowing how these turn out.

I cheat and blitz them with the hand blender once I have removed the meat from any bones.
Everyone of them turned out an acceptable dish but the one mix I originally used I cannot seem to find now. This is a variation on the Shan mix which has whole lentils and grains as opposed the ground version in the easycook mix in the photo above.


 



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