Soak wheat in two cups of water and the lentils as well in separate bowls for about 4 hours.
Drain these out.
Marinade the mutton with yoghurt and salt leaving it aside for half an hour.
Add the wheat and lentils in a pan and cook for 2-3 minutes.
Add mutton along with the green chilli paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.
Let this cook for a few minutes and add fresh mint and coriander.
Mix again and let it cook while covered for 45 minutes.
Leave the flame on and remove the mutton pieces from the pan.
Blend the gravy with a hand blender in the pan itself while still on the flame.
Add ghee to this and mix well.
Return the meat to the pan along with left over fried onions.
Serve hot with fried onions, a lemon slice and mint for garnish.