- 2 kilograms mutton
- 2 teaspoon Handi ginger paste
- 5 tablespoon urad dal
- 1 teaspoon Handi red chilli powder
- 2 cup yoghurt (curd)
- 1/2 cup cashews
- 1/2 teaspoon peppercorns
- 1/2 cup ghee
- 1/2 cup mint
- water as required
- 3 tablespoon yellow moong dal
- 2 cup broken wheat (dalia)
- 2 teaspoon Handi garlic paste
- 5 tablespoon chana dal
- 1/4 teaspoon Handi turmeric
- 1 cup onion
- 1 teaspoon Handi garam masala powder
- 1 inch Handi cinnamon stick
- 1 cup coriander leaves
- 6 green chilli
- 3 tablespoon toor daal
- Handi salt as required
- 2 lemon wedges
Step 1 Soak broken wheat for 30 minutes
To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
Step 2 Pressure cook mutton for 15-20 minutes
To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
Step 3 Boil broken wheat with all the dals
Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.
Step 4 Cook the shredded lamb with whole spice
Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
Step 5 Add blended broken wheat and dal mixture to the pan
To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.