Khichra from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 6 green cardamom pods
• 2-inch (5-cm) cinnamon stick
• 2 tablespoons chana dal (split Bengal gram)
• 2 tablespoons toor dal/arhar dal (split pigeon peas)
• 2 teaspoons fresh garlic paste
• 2½ teaspoons table salt
• 14 ounces (400 grams) boneless lamb, cut into ½-inch (1-cm) pieces
• 2 teaspoons fresh ginger paste
• 2 teaspoons red chile powder
• ½ teaspoon ground turmeric
• 2 tablespoons masoor dal (split red lentils)
• 2 tablespoons chopped fresh mint
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon red chile powder
• 2 teaspoons ghee
• 1 teaspoon garam masala (spice mix)
• A few sprigs fresh mint
• 3 lemons, cut into wedges
• 4 green chiles, stemmed and slit
• 2 tablespoons dhuli moong dal (split skinless green gram)
• ½ cup (100 grams) lapsi (fine broken wheat)
• ¼ cup (50 grams) basmati rice
• 6 tablespoons vegetable oil
• 4 medium red onions, peeled and sliced
• 4 whole cloves