Hyderabadi Haleem

Soak the broken wheat and all dals together in water for 2 hours. Drain and set aside.

Marinate the mutton with ginger paste, garlic paste, turmeric, red chilli powder, half the garam masala, and salt for 1 hour.

Heat oil and ghee together in a large heavy pot. Fry sliced onions until deep golden brown (birista). Remove half and set aside for garnish.

Add whole spices to the remaining oil. Add the marinated mutton and sear on high heat for 5 minutes.

Add green chillies, mint, and coriander. Cook for 5 minutes until the masala is fragrant.

Add the soaked wheat and dals. Pour in 1.5 liters of water. Bring to a boil.

Reduce heat to low, cover, and cook for 60–75 minutes, stirring every 15 minutes, until the wheat and meat are completely soft and beginning to break down.

Using a wooden spoon or hand blender, vigorously stir and mash the mixture to break down the wheat and meat into a thick, porridge-like consistency. The meat should shred completely into the wheat.

Add remaining garam masala, adjust salt, and cook uncovered for 15 more minutes, stirring constantly to prevent sticking, until the haleem reaches a thick, cohesive consistency.

Serve in bowls topped with fried onions, fresh mint, coriander, a squeeze of lemon, and a drizzle of ghee.