Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
Fry the onions or caramelize them in the remaining oil.
Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.