1. Heat half oil/ghee, add meat, garlic paste and Hazir Haleem Masala. Stir fry for few minutes. Then add 15 cups water, lentil, wheat and bones. Cover and simmer on low heat until meat is tender (Beef 4-6 hours, Chicken 3-4 hours). Stir occasionally.

2. 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).

3. Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.

4. Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 minutes.

Serving Suggestion: Garnish with fried onions, julienne ginger, green chilies, Hazir Chaat Masala and lime juice. Tips for best result: Use meat portions from breast and thigh.