Lamb and Lentil Stew Haleem
Ingredients
- 3 tbsp. canola oil
- 1 lb. boneless lamb shoulder, cut into 1/4″ cubes
- 1 tbsp. minced ginger
- 6 cloves garlic, minced
- 1 yellow onion, chopped
- 4 1⁄2 tsp. garam masala, plus more for garnish
- 2 1⁄2 tsp. ground turmeric
- 3⁄4 tsp. paprika
- 3 green Thai chiles, minced
- 1 plum tomato, chopped
- Kosher salt, to taste
- 1 1⁄2 cups wheat berries, soaked in water overnight and drained
- 4 tbsp. urad dal (white split lentils)
- 4 tbsp. yellow split peas
- Fried onions, for garnish
- Minced fresh cilantro, for garnish
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