Haleem

Serves 6-8 people

Ingredients: 

 * Mutton: 2 kg, preferably with bones and large chunks.

 * Grains: 50 gms each of broken wheat (dalia), mixed lentils and basmati soaked 2 hrs to overnight.

 * Masala:  dry roast 1 tsp each of whole cumin, coriander, fennel seeds, bay leaves, cloves, cardamom, cinnamon, mace and star anise blend into fine powder,  

 * Other spices: 2 tsp each of ginger garlic paste, chili powder and 1 tsp turmeric

 * Onions: 1 kg thinly sliced onions fried to deep golden brown.

 * Ghee: Used generously for richness.

 * Garnish: Fresh coriander, mint, ghee roasted nuts, chilli oil(optional) and lemon wedges.

Cooking the Mutton:

   * Pour 200g ghee into a big wide vessel with a thick base and let it heat up a little. 

   * Add mutton and cook on high heat and keep stirring it till meat is seared on all sides.

   * Add spice mix and stir till everything is evenly coated. 

   * Take off the mutton chunks, and add 1 liter water or broth to deglaze the bottom. 

   * Add Grains and Lentils, stir them well and bring them to boil.

   * Once the grains start to break, add the meat back into the pot and bring the heat to a low medium. 

   * Close the lid closed, occasionally stirring and add water if required. 

    * Cook until meat is tender and falls freely out of bone and grains are fully cooked. 

    * Cut the heat, add fried onions and Mash the mixture to a rich paste like consistency by adding ghee little by little.

 Serve haleem in a bowl, topped with a spoon of little chilli oil, ghee, fried onions and nut. 

Add a pinch of finely chopped coriander, mint, and a dash of lime.