Ingredients
- 1 pound (450g) lamb or chicken, cut into 2.5cm pieces
- 1/2 cup (100g) yellow split peas
- 1/2 cup (100g) red lentils
- 1/2 cup (100g) cracked wheat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional, adjust to taste)
- 3 tablespoons vegetable oil
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped fresh mint
- 4 lemon or lime wedges
Instruction
- First, rinse the lentils and cracked wheat, then soak them in water for 30 minutes to an hour to soften.
- Next, heat oil in a large pot or pressure cooker. Sauté chopped onions until golden brown, then add minced garlic and grated ginger, cooking until fragrant.
- Add the meat and brown it on all sides. Stir in cumin, coriander, turmeric, garam masala, and chili powder, cooking for a minute.
- Add the soaked lentils and wheat, then add enough water to cover the ingredients and season with salt. If using a pressure cooker, cook until the meat and lentils are tender. If using a regular pot, simmer over low heat for several hours, stirring occasionally, until the meat is very tender and the lentils and wheat have broken down.
- Once cooked, use a hand blender or potato masher to slightly mash the mixture for a thick, smooth consistency. Garnish with fresh coriander and mint, and serve hot with lemon or lime wedges.
