Hyderabadi Haleem: How to make Hyderabadi Haleem

1 kilograms mutton
2 teaspoon ginger paste
1 cup urad dal
1 teaspoon red chilli powder
2 cup yoghurt (curd)
1/2 cup cashews
1/2 teaspoon peppercorns
1/2 cup ghee
1/2 cup mint
3 cup crushed whole wheat
2 teaspoon garlic paste
1 cup chana dal
1/4 teaspoon powdered turmeric
1 cup onion
1 teaspoon garam masala powder
1 inch cinnamon stick
1 cup coriander leaves
6 green chilli
For Garnishing
2 lemon wedges
How to make Hyderabadi Haleem
Step 1

Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
Step 2

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. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
Step 3

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.
Step 4

Heat the oil in another container, add whole spices, cooked and shredded 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.
Step 5

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.
Step 6

Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.