In a large mixing bowl, combine mutton, salt, turmeric powder, Kashmiri red chili powder, black pepper powder, garam masala powder, ginger garlic paste, yogurt, and lime juice. Let marinate for 2 hours.

In a separate bowl, mix together broken wheat, barley, chana dal, moong dal, masoor dal, urad dal, almonds, and cashews. Rinse under cold water using a fine sieve, then soak in 1 liter of water for 1 hour.

In an Instant Pot or pressure cooker, melt ghee over medium heat. Add caraway seeds, cloves, cardamom, cinnamon sticks, black peppercorns, and allspice. Sauté red onions until softened.

Add the marinated mutton and sear. Add mint leaves, cilantro, green chilies and 1 cup of water. Cover and pressure cook on high for 45 minutes.

Drain the lentils and transfer to a pot. Season with salt and add water. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes, stirring occasionally to prevent sticking. Blend until smooth using a stick blender or food processor.

Skim the fat from the mutton and reserve. Remove the mutton pieces, discard any bones and cinnamon sticks.

Combine the blended lentils with the cooking liquid from the mutton. Add fried onions, mint leaves, cilantro, black pepper powder, garam masala powder, and ghee. Simmer for 15-20 minutes, mashing to achieve a thick texture.