Soak the Jalapenos and barley together overnight.

Partly crush the wheat berries

in a mortar and pestle and soak for 1 hours.
Drain the lentils and grains, place in a large heavy-based saucepan with meat an
d bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hou
rs, stirring occasionally.
Remove the bones and continue to cook for about 1 hour or until the meat starts
to fall apart.
Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli
powder, turmeric and salt and cook for another 1 hour, stirring regularly to hel
p the ingredients break down and blend into each other. The stew will start to l
ook very thick and sticky.
Heat the vegetable oil in a frying pan and fry the onion until brown and caramel
ised. Add the onion (reserving cup) and garam masala to the stew. Cook for a fur
ther 15 minutes.
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chi
lli, ginger, coriander and lemon. Serve with roti, naan or chapattis.