Haleem (Khichra) is a thick yummy and filling dish that is made up of wheat, lentils and shredded meat. It's normally slow-cooked to develop it's excellent flavour and helps create it's paste-like consistency. In E/Africa, the dish is more commonly known as Kichro or Khichro.

What you will need

1/4 kg wheat grains (1 cup)

1/2 kg boneless meat (I mix goat and beef but you can use any)

1/4 kg onions (sliced and fried)

2 tbsp. tomato paste

3 fresh tomatoes, blended

1 lemon, juiced

1/4 cup lentils, you can mix masoor and channa daal or use just one of the two (soaked overnight, boiled then blended to a paste)

1/4 cup rice (soaked, boiled then blended to a paste)

2 cinnamon sticks

2 cloves

2 elchi/cardamom pods

5-8 whole pepper

1/2 tbsp. garlic paste

1/2 tbsp. ginger paste

1 tsp. coriander powder

1 tsp. cumin powder

1/2 tsp. turmeric powder

2-3 tbsp. blended green chillies with coriander/green chutney

oil as required (I mix a bit of butter or margarine with the oil for better flavour)

salt/red chilli flakes to taste

hot water (keep it handy in a thermos flask or keep the kettle warmed up and ready)

1 tsp garam masala


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