Hareesa

Wheat grains 1/2 kg (crushed and soaked in water for 1 1/2 hour)
Mutton or beef 1 1/2 kg
Gram lentils 1 cup (soaked and boiled)
Onions 3 medium thinly sliced
Ginger and garlic paste 2 tbsp
Garam masala 1 tsp ground
Red chili powder 2 tbsp
Coriander powder 11 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Dalda or your choice of Banaspati Ghee / Oil 1 1/2 cups
Soda 1 pinch

SEASONING AND GARNISHING,

Fresh mint leaves 1 bunch finely chopped
Fresh coriander 1 bunch finely chopped
Green chili finely chopped
White cumin 1 tsp roasted and ground
Garam masala 1 tsp ground
Ginger 2 medium pieces finely chopped
Onion 1 large sized thinly sliced
Lemons 4 cut into quarters
Dalda or your choice of Banaspati Ghee / Oil 2 cups

METHOD:

Heat banaspati in a pan. Put meat in the pan; add garlic, garam masala, red chili powder, coriander powder, turmeric and salt.

Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt.

When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes.

Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor.

Make it into a thick paste by adding 2 cups of water while processing it.

Pour the lentil paste into the meat and wheat mixture and stir to mix well.

Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes.

Fry the sliced onion in ghee and drain on absorbent paper. When the Hareesa is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves.

Also garnish with cumin and ginger. Keep a little of the seasoning separate and serve with Hareesa.