Before you start, soak a cup of bulgur (wheat) in some water for at least an hour, and boil till soft. Similarly, soak a cup of chana dal for an hour and boil and mash. Set both aside.
Heat two spoons of ghee in a thick-bottomed pan, and add to it a sliced onion, a chopped green chilli, and a spoon of garlic paste. Once the onions are cooked, add salt, turmeric, a spoon of coriander powder and a spoon of cumin powder, along with a spoon of red chilli powder. Add half a kg of boneless mutton cut into small pieces. Cook for a while. Add a spoon of garam masala. Add your boiled wheat and chana dal mash and mix well. Add water as required, and cook together till the mutton is done. I'd recommend using a hand blender to break the mutton pieces down a little because mutton will take forever to cook, and your haleem will turn darker the longer you have to cook it, which is why my haleem is so dark!
On the side, fry thinly sliced onions in ghee for garnishing. Julienne some ginger and chop a handful of coriander. Once the haleem is done, use these to garnish. Serve with naan/rice and a slice of lime! Fiery.
