HALEEM ON TOAST

½ cup channa dal

½ cup whole wheat kernels or cracked wheat

1⁄3 cup whole buckwheat

½ cup ghee plus more for drizzling on top

1 tablespoon whole green cardamom pods, crushed

½ teaspoon whole cloves, crushed

2 cups minced onions

1 pound goat meat (preferably with bone), cut into large cubes 1 teaspoon turmeric

2 teaspoons black pepper 2 teaspoon toasted ground cumin 1 teaspoon chile powder 2 teaspoons salt

1 pound goat feet (about 4, available at most Pakistani or Middle Eastern grocery stores)

2 tablespoons minced fresh ginger

1 teaspoon ground cinnamon Juice from one lemon

1 tablespoon slivered ginger Mint leaves, sliced serrano pepper, sliced radishes, and fried onions for garnish

Instructions: Soak the channa dal, wheat kernels and buckwheat in 2 to 3 cups of water for 4 to 6 hours or overnight in the refrigerator. Drain.

In a heavy bottom stockpot, warm up the ghee until it is hot but not smoky and add the crushed cardamom pods and cloves. Fry for no longer than 2 to 3 seconds, then add the minced onions. Cook on high heat until the onions have started to sweat, then lower the heat, cover the stockpot, and continue braising the onions. They should take on a golden-brown color, and this may take up to 15 to 20 minutes.

Add the goat meat, turmeric, black pepper, ground cumin, chile powder and salt and fry the meat in the spices for 3 to 4 minutes. Then add the goat feet with 4 cups of water, the drained channa dal lentils, wheat and buckwheat. Cover the pot and simmer for 45 minutes to an hour. The meat should be cooked and falling apart, and the lentils, buckwheat and wheat kernels should begin to dissolve on the mix.

Continue simmering the whole mixture until everything has completely cooked through and is soft to the touch. Let the mixture cool for 1 to 2 hours then discard the goat feet and remove the bones from the meat pieces. Using a hand-blender, pulse the entire mixture but make sure not to make it into too much of a puree. Cook it down until it is thick and almost sludgelike. Add the minced ginger and cinnamon and squeeze some lemon juice.

Serve with flatbreads or warm toast. Garnish with more ghee, slivered ginger, mint leaves, sliced radishes and fried onions. Makes 4 to 6 servings