Daleem (Bangladeshi Beef Haleem)
Beef, lentils and barley cooked down until thick and porridge-like, then finished with crisp onions, ginger and lemon.
- Time3 hr
- LevelMedium
- Costabout £1.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the barley, lentils, split peas and rice together, then cover with cold water and leave to soak while you start the beef.
30 min - 2
Heat half the oil in a large heavy pot. Cook the 2 chopped onions for 10 minutes until soft and golden. Add the grated ginger and garlic and cook for 2 minutes.
10 min - 3
Add the beef, turmeric, cumin, coriander, chilli powder, cinnamon and salt. Fry for 8 minutes, stirring, until the beef is browned and the spices smell toasty.
8 min - 4
Pour in the water and bring to the boil. Cover and simmer gently for 1 hour 15 minutes, until the beef is nearly tender.
75 min - 5
Drain the soaked grains and add them to the pot. Simmer, covered, for 45 minutes, stirring from the bottom often so nothing sticks. Add a splash of hot water if it gets too thick.
45 min - 6
Beat the stew hard with a wooden spoon or a potato masher for 3 to 4 minutes until the beef shreds and it turns into a thick, smooth porridge. Stir in the garam masala.
- 7
Fry the sliced onion in the remaining oil for 12 minutes until dark golden and crisp at the edges.
12 min - 8
Serve in bowls topped with the fried onion, green chillies, coriander and ginger matchsticks, with lemon wedges to squeeze over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
