MEAT HALUA

Ingredients

• 1 portion khowa kheer (Khowa (also spelled khoa) is a solid milk product made by simmering full-fat milk until nearly all the moisture evaporates. If unavailable, use unsweetened ricotta or dried whole-milk solids as a rough substitute.)
• 1 portion ghee (Clarified butter used for frying; use in two separate stages — once for frying the khowa kheer, and once for browning the raisins, almonds, and meat.)
• 1 portion onions (Peel and roughly chop before blending into a paste.)
• 1 portion ginger (Peel and roughly chop before blending into a paste.)
• 1 portion coriander (Ground coriander is traditional here; use as part of the spice paste.)
• 1 portion turmeric (Ground turmeric; adds colour and earthy warmth to the spice paste.)
• 1 portion garam masala (A warming spice blend; use a store-bought blend or make your own. Included as part of the spice paste.)
• 1 to taste salt (Added when mixing the spice paste with the minced meat.)
• 1 portion minced meat (Any minced meat works — lamb, beef, or goat are most traditional. Ensure it is finely minced for a smooth halua texture.)
• 1 portion raisins (Lightly browned in ghee before the meat is added. They will plump up and add sweetness.)
• 1 portion almonds (Cut into small pieces (slivers or roughly chopped) and browned in ghee alongside the raisins.)
• 1 portion (about 1/4 of the meat quantity) besan (chickpea flour) (Also known as gram flour or besan. The quantity should be approximately one quarter of the weight or volume of the minced meat used. Added near the end of frying to help bind and thicken.)
• 1 portion water (Added to the pan after frying to create the boiling liquid for the final stage.)
• 1 portion egg whites (The whites only — no yolks. Whisked lightly and stirred in near the end of cooking to add body and a glossy texture.)
• 1 to taste sugar (Added at the end along with the khowa kheer and egg whites. Adjust to your preferred sweetness level.)

Instructions

1. 1Place a frying pan over medium heat and add a small amount of ghee. Once the ghee is hot, add the khowa kheer and fry, stirring frequently, until it turns lightly golden and fragrant. Remove from the heat, allow it to cool slightly, then crush or grind it into a coarse powder using a mortar and pestle or the back of a spoon. Set aside — you will add this at the end of cooking. Tip: Khowa kheer can stick easily, so keep the heat moderate and stir constantly.
2. 2Peel and roughly chop the onions and ginger. Place them in a blender or food processor together with the coriander, turmeric, and garam masala. Blend until you have a smooth, thick paste. If your blender needs a little liquid to get going, add just a tiny splash of water — but keep the paste as thick as possible. Set the paste aside. Tip: A smooth paste ensures the spices blend evenly into the meat.
3. 3Place the minced meat in a large bowl. Add the spice paste from Step 2 and the salt. Using clean hands or a large spoon, mix thoroughly until the paste is evenly distributed throughout the meat with no streaks remaining. The meat should be uniformly coloured with the spices. Set aside until ready to cook.
4. 4In a large, heavy-bottomed pan or kadai, heat a generous amount of ghee over medium heat. Once the ghee is shimmering, add the raisins and almond pieces. Stir and cook for 1 to 2 minutes until the raisins puff up and the almonds turn lightly golden. Watch carefully — raisins can burn quickly. Do not remove them from the pan; you will add the meat directly to this pan in the next step.
5. 5Add the spiced minced meat (from Step 3) directly into the pan with the browned raisins and almonds. Increase the heat to medium-high. Break up any clumps of meat with your spoon and stir well to combine everything. Fry the meat, stirring frequently, until it is cooked through and most of the moisture has evaporated. The meat should look dry and no longer pink — this can take around 10 minutes depending on the quantity. Reduce the heat if the bottom of the pan begins to scorch.
6. 6When the meat looks nearly dry — approximately 2 to 3 minutes before you judge it to be fully dry — sprinkle in the besan (chickpea flour). The quantity of besan should be roughly one quarter of the amount of minced meat you used (e.g. if you used 400g of meat, use about 100g of besan). Stir vigorously and continuously so the flour does not form lumps and coats the meat evenly. Continue frying and stirring for those final 2 to 3 minutes until the besan is cooked and the mixture is thoroughly dry. The raw flour smell should dissipate. Tip: Stirring constantly during this stage is important to prevent the besan from burning.
7. 7Once the meat and besan mixture is dry, pour in water — enough to just cover the mixture and allow it to simmer. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for approximately 15 minutes, stirring occasionally. After 15 minutes, add the fried and powdered khowa kheer (from Step 1), the lightly beaten egg whites, and sugar to taste. Stir everything together gently but thoroughly. The egg whites will cook into the mixture and help bind it; the khowa kheer will add richness. Taste and adjust the sugar as needed.
8. 8After adding the khowa kheer, egg whites, and sugar, continue to boil the halua for a few more minutes — stirring frequently — until it thickens and comes together into a rich, slightly loose mass. The key is to take it off the heat just before it becomes completely dry; it should still have a soft, moist, halua-like consistency rather than being crumbly or stiff. Remove from the heat promptly and serve warm. This is Meat Halua.