2007 Warrick Red Reserve – Haleem

2007 Warrick Red Reserve – This Warrick Red Reserve is a complex blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months.

Haleem

makes 8 servings

3 Tbs finely chopped ginger
3 Tbs finely chopped garlic
½ cup wheat berries
½ cup barley
½ cup yellow split peas
1 cups red lentils
2 Tbs cumin
2 c safflower oil
1 Tbs turmeric
1 Tbs salt
3 lemons, juiced
1 tsp cayenne
1 lb stew beef, cubed
1 onion, diced
1 c chopped parsley
½ c chopped cilantro

Mix the oil, ginger, garlic, salt, cumin, turmeric, and cayenne over medium heat. When the mixture starts sizzling, add the beef, turn up the heat, and let it brown.

Once the meat has browned, add the lentils and grains. Get the whole mixture into a slow cooker, then add 6-8 c of water. Let cook 8-12 hours on low heat. Test the mixture; the grains should be cooked through, and the meat should fall apart. Add more water and salt if needed.

Just before serving, fry the diced onion in a small amount of oil. Mix the chopped parsley, cilantro, lemon juice, and fried onion. Sprinkle this mixture over each portion before you serve.