Haleem (Spiced Beef, Lentil and Barley Stew)
Heavily spiced with peppercorns, fresh ginger, cumin and garam masala, this slow-cooked stew is rich with meltingly tender beef and thickened with tender, broken-down dal and barley. It’s typically prepared in big pots to feed a crowd for special occasions like Eid in Muslim communities across India and Pakistan. While haleem is traditionally slow-simmered on the stove for a few hours (see Tip for the stovetop method), this version, made in an Instant Pot, achieves a similar result in just over an hour. Briefly pulsing the stew in a food processor or using an immersion blender during the final moments of cooking is the easiest way to achieve the stew’s signature silky texture, but vigorous whisking will also do the trick. Serve with roti, naan or pita.
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