150 gm Yellow split Peas (dried)
115 gm Lentils
80 gm Oat meal
750 gm Chop Lamb
2 tbsp Maiezana
4 tsp Jeera
1 big Onion
4 tsp Masala
3 tbsp Ajinomoto
Salt and Pepper, according to taste
Bring the split peas, lentils and salt to a boil and cook for 30 minutes.
Cut the lamb into cubes and marinate with salt, pepper, maiezena and ajinomoto.
Fry the onion in a Chinese wok and add the lamb.
Cook the meat for a few minutes, until all its water is evaporated, and then add the masala and Jeera.
When the Dhall is ready, add the lamb and 2 liters of water and cook for 30 minutes, in a pressure cooker.
Then, add the oats, diluted in a glass of water. Bring to the boil, until it thickens to a nice soup.