I found a couple of boxes of Shan Special Haleem mix in the spice cupboard so I thought I’d get one started.
After watching a few videos of different preparation methods on YouTube, I saw one for beef Haleem, so I bought a pound of skirt steak as this looked very similar to what was used in one of the videos.I usually stick to goat or mutton. I also soaked the grains overnight as I have learned this significantly reduces the cooking time.
Mrs T63 tasted it and says it is the best I have produced to date.