Hyderabadi Haleem

Ingredients:

Wheat and Lentils
* 1 cup cracked wheat or haleem wheat
* ½ cup lentils combination of yellow and orange, see note
* ¼ cup pearl barley

Meat Stew
* 1½ cups peanut oil, most will be leftover
* 3 yellow onions large, thinly sliced, 4 cups
* 2 lbs lamb with bones (or other meats)
* 1½ tbsps grated ginger
* 1½ tbsps grated garlic
* 1 cup yogurt whisked
* 4 tsps garam masala see note
* 1 tsp chili powder
* 1 tsp turmeric
* 1 tsp ground black pepper
* 1 tsp ground coriander
* ½ tsp ground cumin
* 1½ tsps salt adjust per taste
* 2 green chilies chopped, remove seeds for less spicy
* 2 quarts water or lamb stock, more if needed
* 2 tbsps chopped cilantro
* 1 tbsp chopped mint
* 2 tbsps ghee
Garnish
* Fried Onions, Fresh Mint, Fresh Cilantro, Cashew Halves, Lemon Wedges, Ghee

Method:
1. Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.

2. Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).

3. In a cooking pot, heat 1 tbsp oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.

4. Next add half the fried onions, 3 tsps garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.

5. Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.

6. While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.

7. Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.

8. Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.

9. In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tablespoon cilantro, 1 tablespoon mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 tsp garam masala and simmer 10 minutes. Use extra water or stock as needed

10. Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.