Hyderabadi haleem

Method

1. 1 Soak the broken wheat and beans for 2 hours, then simmer in water for 1 hour until tender.
2. 2 Marinate the lamb with yogurt, ginger, garlic, chili powder, and garam masala for 30 minutes.
3. 3 Sauté the onions with ghee until browned, add the meat and stir-fry until cooked through, then simmer for 1 hour until the meat falls apart.
4. 4 Mix the meat with the wheat mixture and then pound it with a mortar and pestle for 15 minutes until it forms a smooth, creamy paste.
5. 5 Simmer for another 20 minutes, drizzle with ghee, sprinkle with fried onions and mint, and squeeze lemon juice over it when serving.

With an appliance

• Pressure cooker 2 hr 10 min

  Replace step 1: simmer wheat and beans under high pressure for 22 minutes, then release pressure naturally for 15 minutes; replace the meat simmering in step 3 with 22 minutes of high pressure and 12 minutes of natural release. Keep steps 4 and 5 unchanged to ensure the mixture is blended and thickened.