INGREDIENT

1. Moong dal 150 gm
2. Masoor dal 150 gm
3. Chana dal 150 gm
4. Urad dal 150 gm
5. Dalia 1 kg
6. Kamini rice 100 gm
7. Jeera powder 20 gm
8. Dhanya powder 15 gm
9. White pepper powder 15 gm
10. Garam masala 25 gm
11. Black pepper powder 10gm
12. Kasturimethi dry 15 gm
13. Halim masala 100 gm**
14. Dalda 300 gm
15. Oil refined 400 gm
16. Ghee desi 200 gm
17. Onion 5 kg
18. Mint leaf 100 gm
19. Ginger 100 gm
20. Garlic 200 gm
21. Haldi powder 10 gm
22. Saffron 02 gm
23. Mutton bone less 400 gm

METHOD

• Wash and soak the all lilting and rice for half an hour.
• Trim the mutton (boneless) of any excess fat.
• To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
• Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.
• Heat the oil in another container, add whole spices, cooked and shredded ground lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.
• To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
• Serve hot, garnished with fried onions, lemon wedges and fresh coriander.