In a big ceramic bowl, add brown lentils, broken wheat, red lentils, and chana dal together.

Wash with enough water and drain to remove all impurities

Add water to the mixture and soak for 30 to 40 minutes

Heat oil and brown chopped onions and set aside

In a pressure cooker, wash and add the lamb with bones. Add salt to taste

Mix well and add about ½ cup of water

Cover the pressure cooker with it’s lid and cook for about 10 minutes

Transfer the meat and stock and set aside

Pour the soaked grains into the pressure cooker

Add enough water to cover the grains

Close the lead and cook on medium heat for 25 minutes

Let it cool down for 5 minutes, then transfer it to a food processor.

Blend the grains coarsely (the blending option is optional)

Heat the ghee in a large pot

Add the minced onion, garlic and ginger paste

Stir fry for 1 minute

Add Mauritius haleem spice

Add some of the beef stock and mix well

Add the meat to the spice and stir

Transfer the blended grains to the pot and add enough water

Stir the mixture and a little bit of salt again. Depending on how thick or light you want the Mauritius haleem to be, add more water

Cover and cook on medium heat for 12 to 15 minutes.

Open the lid and add one cup of chopped coriander leaves

Stir garam masala in a bit of water, then add to the mixture. Cover and allow to simmer for 15 minutes on low heat

Garnish with fried onion, chopped coriander leaves, and spring onion, and serve with chili sauce.