1. Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.

2. Fry the onion in a chinese wok and add the lamb.

3. Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.

4. When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.

5. Then, add the oats diluted in a glass of water.

6. Bring to the boil until it thickens to a nice soup.

Serve with lemon juice or vinegar, shallots and coriander leaves and chilli sauce. Haleem is best when served very hot.