200 g whole wheat kernels
300 g boneless mutton
20 g fresh green Indian chiles
2-inch piece ginger
6â8 cloves garlic
100 g cooking oil
3 medium onions, finely sliced
2 medium limes
½ tsp turmeric powder (haldi)
2 tsp garam masala
Salt to taste
De-bran the wheat, wash, and soak for 2 hours.
2 hours
Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
1 hour
Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
45 minutes
In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.