Fasting goat or lamb congee recipe

INGREDIENTS:

1. Ground goat or lamb meat - 100 grams
2. Rice or Basmati rice - 1 cup
3. Split bengal gram - 1/4 cup
4. Fenugreek seed - 1 teaspoon (tsp.)
5. Broken wheat - 1/4 cup
6. Finely chopped onion - 1
7. Finely chopped tomato - 2
8. Finely chopped green chili - 5
9. Coriander leaf - 20
10. Mint leaf - 20
11. Ginger paste - 2 teaspoon (tsp.)
12. Garlic paste - 2 teaspoon (tsp.)
13. Grated coconut - from 1/2 coconut or 1 cup
14. Cinnamon stick - 2 inch (broken into pieces)
15. Cloves - 4
16. Oil - 2 tablespoon (tbsp.)
17. Salt - 2 teaspoon (tsp.)

PREPARATION:

1. -- Making coconut Milk --
   1. Add 1 cup of water and grind the coconut and squeeze the coconut thick milk and keep it aside.
   2. Now add 1 1/2 cup of water to the coconut and squeeze the coconut milk and keep it aside.
2. Soak split bengal gram, fenugreek seeds, wheat separately for 3 hours in water. Drain and keep it aside.
3. Heat 1 teaspoon (tsp.) of oil add the ground goat or lamb meat, 1 teaspoon (tsp.) ginger paste, 1 teaspoon (tsp.) garlic paste. Cover, Simmer and cook for 3 - 5 minutes.
4. Remove the cover, add 1 teaspoon (tsp.) oil, cloves, cinnamon stick, onion and cook for 3 minutes.
5. Now add 1 teaspoon (tsp.) ginger paste, 1 teaspoon (tsp.) garlic paste, tomato, coriander leaves, mint leaves, green chili and cook for 3 minutes.
6. Now add the coconut milk (which we made second time), soaked wheat, fenugreek seed, split bengal gram, 1 cup of water and bring to boil.
7. Now add rice, 7 cups of water, salt to taste simmer and cook until the rice is done. NOTE: Time to time stir and make sure it does not get burnt.
8. Now add the thick coconut milk and cook for 2 minutes. Remove from heat and serve.

NOTES: