Halim lamb and cracked wheat with toast

Method

1. Put the lamb, cracked wheat and 1 litre water in a large saucepan. Cover with a lid and cook over a low heat for 2 hours, stirring regularly, until the meat is cooked through and the mixture looks like a thick sauce. Remove from the heat and set aside.
2. Heat the oil in a frying pan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until golden brown. Add the chillies, ginger and garlic pastes, coriander, mint and garam masala and cook for 2 minutes. Stir in the meat mixture and cook for a further 10 minutes.
3. Remove from the heat and blend with a hand-held blender until the mixture has a porridge-like consistency. Stir through the lemon juice and salt, and serve hot with the toasted bread.