Ingredients

Salt, Red Chili, Turmeric, Black Pepper, Curry Leaf, Coriander, Nigella, Cumin, Green Cardamom, Bay Leaf, Caraway, Clove, Ginger, Dehyrdrated Onion, Garlic, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide, Dried Papaya Powder.

Preparation Guidelines

Heat half oil/ghee, add meat, garlic paste and Shan Haleem Mix. Stir fry for few minutes. Then add 15 cups water, lentil, wheat and bones. Cover and simmer on low heat untul meat is tender (Beef 4-6 hours, Chicken 3-4 hours) Separate bones from curry and discard. Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. (Avoid grinding into a paste). Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed. Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 mintues.

Allergies

May Contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.