Prep time: 70 minutes Caters to: 10 gobblers Challenge Level: Intermediate From the Pantry: 1 kilogram mutton (boneless) 2 teaspoon ginger paste 1 cup Urad dal 1 teaspoon red chili powder 3 cup crushed whole wheat 2 teaspoon garlic paste 1 cup Chana dal ¼ t teaspoon powdered turmeric 1 cup onion 2 cup yoghurt […]
Wash and soak the wheat for 30 minutes. Trim the fat off of the boneless mutton. Now to the mutton add ½ tbsp of ginger and garlic paste, half a tsp of salt, red chili powder, half a tsp of Garam Masala, and a pinch of turmeric; pressure cook for about 4 whistles; and let it simmer for another 15-20 minutes. Shred the meat and keep aside.
Boil the cracked wheat along with the Urad and Chana dals, with a tbsp of ginger-garlic paste, turmeric, 2-3 green chilies, and peppercorns in 8-10 cups of water, until all the water is absorbed and the mixture is cooked to satisfaction. Blend this mix for a few seconds.
Heat oil in a separate container and add whole spices, shredded lamb, the remaining green chilies, and half a cup of fresh coriander — sauté for 2-3 minutes. Add curd and cook for another 10-15 minutes. Add three cups of water and bring it to a boil.
Mix in the blended wheat and stir it well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
Serve hot, topped off with fried onions, cashews, lemon wedges, and fresh coriander.
