Wheat to Lamb ratio 1:1 ( One pound of lamb requires one glass of wheat(250ml glass size)) Add 3 glasses of water, little salt to one glass of wheat and boil it in cooker for 15-20min( may be 4-5 whistles). lamb marination(1 pound) 1 cup curd, juice of half lime 2 spoons of ginger/garlic paste 1.5 spoons of salt coriander and pudina leaves green chilles. make garam masala (3 cardamoms, 4 cloves,pinch ofsajeera, 1 inch cinamon stick), little coarse and add to marination. Add little oil to pressure cooker , transfer this marinated mixture and boil it for 4-5 whistles. After boiling allow them to cool. Fine grind the wheat in grinder. For grinding, instead of water use mutton gravy. Also fine grind 50-60% of lamb(use gravy for grinding instead of water) and mash remaining 50% with hand Mix both lamb & wheat paste and add little ghee to the mixture. Heat it in oven for 45 min @ 350F so that lamb flavors will mix well with wheat. Haleem is ready.. Serve it with fried onions, lemon, cilantro.. Some will add lenthil also but it will kill the Hyderabadi haleem taste