Start with washing and soaking the broken wheat for about half an hour.
Make sure you get the lean, boneless cuts of lamb for this recipe. Prepare it by adding 1/2 teaspoon of ginger garlic paste, 1/2 teaspoon salt, garam masala, and a pinch of turmeric. Pressure cook the mix for 8-10 minutes on medium heat, and then let it simmer for another 15-20 minutes to get the maximum flavour at this point. Once it’s done, shred the pieces and keep it aside.
Now, it’s time to boil broken wheat, urad and chana dal along with a tablespoon of ginger garlic paste, turmeric, green chillies, and peppercorns. You will need 8-10 cups of water for this step. Cook it until all the water has been absorbed and the ingredients have blended well.
Next, add some ghee or oil to another pan and add the whole spices, the shredded meat, some more green chillies and about half a cup of coriander. Saute for 2-3 minutes before adding curd to the mix, and continue sauteing for another 10 minutes. Once this is done, just add 3 cups of water and bring it to a boil.
For the final step, add the blended wheat and dal mix to the meat base and cook it on low heat for half an hour.
Garnish with fried cashews and onions, squeeze a few drops of lemon, sprinkle some coriander, and serve.