Pressure cook the mutton, broken wheat and the dal together with the masalas except the whole masalas and the nuts.
Once done, separate the bones from the mutton or add them as it is.
Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required.
Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'
Heat the ghee in a non stick cooking pot.
Transfer the mashed broken wheat and mutton mix to the pot and add the yoghurt whole masalas fried onions and the cashew almond paste
Let it simmer on low flame.
Garnish with coriander and mint, fried onions and fried green chillies and lemon wedges.
A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan.
