Haleem

Method

Heat ghee in a heavy-bottomed pot and fry sliced onions until deeply golden, then remove half and reserve for garnish. Add remaining onions with ginger and garlic, cook briefly, then add meat and brown on all sides. Stir in turmeric and cook for 1 minute, then add drained wheat, chickpeas, lentils, cinnamon, cardamom, and bay leaves. Pour in water, add dried limes, salt and pepper, bring to a boil, then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally and crushing ingredients against the side of the pot as they soften, until the mixture becomes a thick, porridge-like consistency. The grains and pulses should completely disintegrate and blend with the meat into a unified paste. Adjust seasoning and garnish with reserved fried onions and fresh parsley before serving.