Cookbook:Hyderabadi Haleem (Ground Meat and Wheat)

Ingredients

 * 200 g whole wheat kernels
 * 300 g boneless mutton
 * 20 g fresh green Indian chiles
 * 2-inch piece ginger
 * 6–8 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

Procedure

 * 1) De-bran the wheat, wash, and soak for 2 hours.
 * 2) Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
 * 3) Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
 * 4) In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
 * 5) Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
 * 6) Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.