Place all the lentils, barley & rice in a food processor and process till coarse
Heat up one tbsp of ghee and lightly saute the mixture
Add water starting with 500 ml and cook for 15 - 20 mins, stirring in between to prevent burning and adding water as the mixture cooks and thickens
Leave this aside to cool and if preferred you can process half of this till smoother if desired
Marinate the mutton simply with the lime juice and salt
In the Instant pot or a regular pressure cooker heat the ghee and oil together
Add all the whole spices and shah jeera
Add all the mutton and allow to saute on both sides
Add the fried onions and cook for a few minutes
Now add the ginger and garlic paste and all the powder spices and the green chillies
Give this a good mix so the spices coat the meat
Now add the yogurt and mix well
Add the coriander and mint, water, seal the pressure cooker and cook for 40 mins
After 40 mins open the lid and turn the heat back on so all the gravy evaporates and allow to cool
Once cool remove all the bones and whole spices
Mash the meat with your fingers
If your lentil paste has become dry while waiting, add some water and mix it
Add this to the meat mixture and mix/beat continuously for 10 - 15 mins
Once the paste starts to get glutinous and thick it will start to bubble so be sure to have a lid handy to protect yourself.
Switch off the heat and serve with melted ghee, friend onions, sliced green chillies, chopped coriander and mint and fresh cracked pepper