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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