Slow Cooker Beef and Lentil Curry (Haleem) is my go-to when I want something cozy, hearty, and delicious. The beef is cooked until it falls apart, the lentils add a creamy texture, and the spices bring everything together with a warm, earthy aroma.

It’s the perfect dish to curl up with on a lazy day. What I love most is how simple it is to throw everything in the slow cooker and let it work its magic. Serve it with roti or rice, and sprinkle on fresh garnishes like cilantro and fried shallots for a little crunch and brightness. Trust me, you’ll want seconds!

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Recipe Ingredients

• 750 g (1 lb 10 oz) beef shin (gravy beef), cut into 3 cm (1¼ in) cubes
• 90 g (3¼ oz / ½ cup) burghul (bulgur), rinsed
• 100 g (3½ oz / ½ cup) red lentils, rinsed
• 100 g (3½ oz / ½ cup) yellow split peas, rinsed
• 1 tbsp finely grated ginger
• 5 garlic cloves, minced
• Large pinch of saffron threads, soaked in 1 tbsp warm water for 5 minutes
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 2 tsp chili powder
• 50 g (1¾ oz) ghee or butter
• 3 tsp salt

To Serve:

• Lemon cheeks
• Crispy fried shallots
• Fresh coriander (cilantro) sprigs
• Sliced green chili
• Shredded ginger
• Warm roti

How To Make Slow Cooker Beef and Lentil Curry

1. Prepare Your Ingredients: Rinse the burghul, lentils, and split peas until the water runs clear to remove excess starch. Cut the beef into cubes and mince the garlic while grating the ginger.
2. Layer Your Slow Cooker: Add the beef, burghul, red lentils, yellow split peas, ginger, garlic, saffron with its soaking liquid, ground coriander, garam masala, cumin, turmeric, chili powder, and 750 ml (26 fl oz / 3 cups) of water to your slow cooker.
3. Start Cooking: Set your slow cooker to high heat and let everything cook for 4 hours, stirring occasionally to combine the flavors and prevent sticking.
4. Add the Finishing Touches: Stir in the ghee or butter and salt, letting it melt and infuse into the curry. Continue cooking for 1 more hour, or until the beef has completely broken down and the mixture is rich and creamy. Adjust the seasoning to taste.
5. Serve and Garnish: Ladle the curry into bowls and top with lemon cheeks, crispy fried shallots, fresh coriander, sliced green chili, and shredded ginger for added freshness and texture. Serve with warm roti on the side to soak up all the flavors.

Recipe Tips

• Adjust the spice level: Reduce or increase the chili powder based on your heat tolerance to make the dish milder or spicier, without losing the depth of flavor.
• Swap the protein: Replace beef with lamb, chicken, or even a plant-based alternative like jackfruit or mushrooms for a vegetarian version with a rich, hearty texture.
• Choose your grains wisely: If burghul isn’t available, you can use quinoa or pearl barley as substitutes. These grains will give a similar nutty texture and absorb the flavorful spices.
• Boost the richness: Stir in a dollop of plain yogurt or coconut cream before serving to add creaminess and balance the spices with a slightly tangy or sweet touch.
• Make it meal-prep friendly: Double the recipe and freeze portions in airtight containers for up to two months. It reheats beautifully for quick and satisfying weeknight dinners.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Cambodian Pepper Pork Curry
• Slow Cooker Fish, Young Coconut and Sweet Potato Curry
• Slow Cooker Sri Lankan Goat Curry