Here's, a recipe for haleem, a hearty and delicious stew that's popular in Pakistan:

Ingredients:

1 lb boneless beef, cut into small pieces
1 cup lentils (preferably mix of moong dal and chana dal), rinsed and soaked for 1-2 hours
1/2 cup cracked wheat (dalia), rinsed and soaked for 1-2 hours
1 onion, finely chopped
2-3 green chillies, chopped
2 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
Salt, to taste
4-5 cups water
1/4 cup cooking oil or ghee
Fried onions, chopped cilantro leaves, and lemon wedges for garnish

Instructions:

In a large pot or pressure cooker, add the beef, lentils, cracked wheat, onion, green chillies, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, turmeric powder, salt, and 4 cups of water.
Mix well and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, stirring occasionally. (If using a pressure cooker, cook on high pressure for 20-25 minutes and let the pressure release naturally.)
Use a hand blender or a food processor to blend the mixture until it's smooth and creamy. (You can also use a wooden spoon or masher to mash the mixture, but it will take longer.)
Add more water if the haleem is too thick. Mix well and let it simmer for another 30 minutes to 1 hour, stirring occasionally, until the beef is tender and the lentils are fully cooked.
In a separate pan, heat the oil or ghee and fry the chopped onions until they're golden brown and crispy. Drain the onions on a paper towel.
To serve, ladle the hot haleem into bowls and sprinkle fried onions and chopped cilantro leaves on top. Squeeze lemon juice over the haleem, if desired. Serve with naan or bread.