Hyderabadi Haleem

Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).

In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté [timer minutes=2]couple minutes[/timer]. Then add yogurt and cook [timer minutes=5]5 minutes[/timer]. 

Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir [timer minutes=2]couple minutes[/timer]. 

Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for [timer minutes=90]1 to 2 hours[/timer] until meat is well done.

While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for [timer minutes=60]one hour [/timer]until the grains and lentils are mushy.

Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.

Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.

In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for [timer minutes=30]30 minutes[/timer]. Add 1 teaspoon garam masala and simmer [timer minutes=10]10 minutes[/timer]. Use extra water or stock as needed

Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.