Soak and cook grains Wash broken wheat and all dals together. Soak for 1 hour. Pressure cook with 3 cups water, a pinch of salt, turmeric, and a dash of oil until very soft (about 6–7 whistles). Once cooled, blend or mash into a thick, smooth paste. Set aside.

Cook the mutton Heat 2 tbsp ghee in a heavy pot. Add whole spices and let them sizzle. Add sliced onions and sauté till golden brown. Stir in ginger-garlic paste and green chilies; cook for a minute. Add mutton, salt, red chili powder, and yogurt. Brown the meat for 8–10 minutes. Add about 2 cups water, cover, and cook until the meat is tender and falling off the bone (pressure cook for 3–4 whistles or simmer 1 hour). Shred mutton pieces and discard the bones.

Combine and slow-cook In the same pot, mix the shredded mutton and cooked grain mixture. Add pepper and garam masala. Stir continuously on low flame for 20–30 minutes — the texture should be thick, creamy, and smooth. Add water or stock if it gets too thick. Finish with a generous spoon of ghee for shine and richness.

Garnish and serve Serve hot in bowls, topped with: Boiled egg halves Crispy fried onions Chopped mint and coriander A squeeze of fresh lime juice