Haleem

Ingredients                                 Qty

lamb bones                          1 kg
lamb boti                              200 gm   
green chilli                           10 gm
mint (chopped)                    15 gm
coriander (chopped)           15 gm
onion (sliced & browned)     50 gm
ginger                                  8 gm
garlic                                    5 gm
ghee                                    150 ml
kebab chini                          3 gm
shahi jeera                           2 gm
cinnamon (sticks)                 2 gm
cloves                                  1 gm
black peppercorn                10 gm
salt                                       8 gm
potli masala                          5 gm
turmeric powder                   2 gm
cashew paste                       15 gm
almond paste                       15 gm
broken wheat                       50 gm

INSTRUCTIONS:

1.   Make a stock with the lamb bones. Strain and set aside.
2.   Soak the broken wheat for an hour.
3.   Heat the ghee. Add the masalas, coriander, mint and lastly the lamb. Cook until 60% done.
4.   Add the broken wheat and browned onion.
5.   Add the lamb stock and cook until thick.
6.   Add cashew nut and almond paste. Cook until the fat comes off.
7.   Grind the lamb until it is the desired texture.
8.   Served with coriander and browned onions.