Mutton Haleem with Wheat and Lentils

Ingredients

• 600 g mutton, bone-in pieces
• 150 g bulgur wheat
• 75 g red split lentils
• 50 g yellow split peas
• 2 onion, sliced
• 3 tbsp ghee
• 4 garlic cloves
• 15 g fresh ginger, grated
• 1 tsp chilli powder
• 1 lemon
• 15 g fresh coriander

Method

1. 1

   Put the bulgur wheat, red split lentils and yellow split peas in a large pan with 1.3 litres water, bring to the boil, then reduce to a simmer.

2. 2

   Melt the ghee in a separate pan and fry half the onions with the garlic cloves and fresh ginger for 5 minutes until softened, then stir in the chilli powder.

3. 3

   Add the mutton to the spiced onions and brown for 5 minutes, then tip the whole lot into the lentil pan.

4. 4

   Cover and simmer gently for 1.5 hours, stirring often and topping up with water as needed, until the mutton is falling apart and can be shredded into the thick, smooth porridge with a spoon.

5. 5

   Fry the remaining onions in a little ghee until deep golden and crisp for a garnish.

6. 6

   Season to taste, ladle into bowls and top with the crispy onions, a squeeze of lemon and the fresh coriander.