Wheat, lentil and meat porridge (Haleem)

1. Soak the wheat berries overnight and the three kinds of lentils for 2 hours. Drain and cook with the turmeric and water for 1½-2 hours (40 minutes in a pressure cooker) until everything falls apart completely.

2. Meanwhile heat the ghee in a large pan and fry the sliced onions for 10 minutes until brown, add the ginger and garlic, then the beef cut into large cubes, and fry for 8 minutes.

3. Stir in the chilli powder, garam masala, yoghurt and salt, pour in the water and cook covered over low heat for 2 hours until the meat falls apart into fibres.

4. Add the meat with its liquid to the wheat and lentil porridge and beat and stir with a wooden spoon (or briefly with a stick blender) until the meat breaks down into fibres and the porridge is elastic, stretchy and smooth. Cook over low heat for another 30 minutes, stirring often.

5. To serve, fry the thinly sliced onions in the ghee until crisp.

6. Ladle the haleem into bowls and sprinkle with the fried onions, mint and ginger strips, then drizzle with the remaining ghee; serve with lime wedges.

Tip: The Ramadan fast-breaking dish of Hyderabad and Pakistan; the long, steady beating ("ghotna") gives its characteristic stretchy texture. It can also be made with lamb. Wheat berries are often sold cracked, which shortens the soaking.