Back to 8 servings Grains & lentils 1 cup cracked wheat or haleem wheat, soaked 0.25 cup pearl barley 0.5 cup mixed lentils (chana dal, masoor dal, moong dal, urad dal), soaked 2 tbsp rice Meat 2 lbs bone-in lamb, mutton or beef, or boneless thigh or shank 3 yellow onions, thinly sliced, about 4 cups 1.5 tbsp ginger, grated 1.5 tbsp garlic, grated 1 cup plain yogurt, whisked 4 tsp garam masala, divided 1 tsp chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp ground black pepper 0.5 tsp ground cumin 1.5 tsp salt, or to taste 2 green chilies, chopped; remove seeds for less heat 2 quarts water or lamb stock, divided, plus more as needed 2 tbsp chopped cilantro 1 tbsp chopped mint 1.5 cups neutral oil (avocado or peanut), for frying onions; most is discarded Finishing 2 tbsp ghee, plus extra for drizzling Garnish fried onions, for garnish chopped cilantro and mint, for garnish julienned ginger, for garnish lemon wedges, to serve toasted cashews, optional
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1 Step 1: Soak the wheat and barley overnight (or at least 30 minutes for cracked wheat) and soak the lentils for 30 minutes. Drain well.2 Step 2: Heat the oil in a large heavy pot over medium heat. Fry the sliced onions in batches, stirring, until deep golden and crisp, about 15 to 20 minutes. Drain on paper towels and reserve. Keep about 1 tablespoon of the oil in the pot.3 Step 3: Brown the meat in the reserved tablespoon of oil over medium-high heat, about 5 minutes. Add the ginger and garlic and cook for 2 minutes.4 Step 4: Stir in the yogurt and cook about 5 minutes. Add half the fried onions, 3 teaspoons garam masala, the turmeric, chili powder, coriander, cumin, pepper, salt and green chilies, and cook 1 to 2 minutes more.5 Step 5: Add 3 cups of water or stock and bring to a boil. Cover, reduce to a simmer and cook 1 to 2 hours, until the meat is fork-tender.6 Step 6: Meanwhile, in a separate pot, combine the wheat, barley, lentils and rice with 5 cups of water or stock. Simmer for about 1 hour, stirring occasionally, until completely soft and beginning to fall apart.7 Step 7: Remove the bones from the meat and shred it finely with two forks. Return the shredded meat and its cooking liquid to the pot.8 Step 8: Puree the cooked grains and lentils with an immersion blender or in a countertop blender until silky and thick. If you like more bite, pulse it just a few times and leave some texture.9 Step 9: Combine the blended grains with the shredded meat. Stir in the cilantro and mint, then simmer over low heat for 30 minutes, stirring often so it does not catch. Add the remaining teaspoon of garam masala in the final 10 minutes, and extra hot water or stock if it becomes too thick.10 Step 10: Serve hot. Drizzle with ghee and top with fried onions, cilantro, mint, julienned ginger and cashews if using. Serve lemon wedges on the side.getsaucepan.com/r/1d31d955-c719-5def-8f44-592d3cdcd796
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