- 5 Pounds wheat berry
- 8 (1 cup) olive oil, divided
- 5 Pounds red onions, julienne
- 5 Pounds red lentils
- 2 Gallons water
- 12 Pounds lamb stew meat, well trimmed and cut into 1/2-inch cubes
- 11/2 Cups chopped garlic
- 1 Cup minced fresh gingerroot
- 4 bay leaves
- 1 Cup ground cumin
- 1/4 Cup garam masala
- 1 Gallon Culinarte (brand) lamb demi-glacé
- 5 Pounds California golden raisins
- Ground red pepper and salt; to taste
- 3 bunches cilantro, chopped
- Fresh mint leaves, chopped
- 8 Ounces fresh serrano chiles, seeded and minced
- Naan, grilled
- Smoked sea salt
Soak wheat berry overnight in water to cover by 1 inch. Heat half of olive oil in large rondeau. Add onions; cook until well caramelized. Stir in lentils. Heat salted water to boiling in a heavy pot; drain and add wheat berry. Retun to boil and simmer until just tender, about 45 minutes. Stir in lentils and cook about 14 minutes until lentils are tender. Drain, if needed; set aside.
Heat remaining oil in large heavy rondeau; add lamb and brown on all sides. Stir in garlic, gingerroot, bay leaves, cumin and garam masala until thoroughly combined. Cook for 1 minute; add a few cups of water as needed and stir in lamb demi-glacé. Reduce heat and simmer about 15 minutes, until lamb is tender, adding more liquid, if needed. Add onions, lentils, wheat berry and raisins. Season to taste with salt and pepper.
Ladle into tureen and top with cilantro, mint and serranos. Serve spoonfuls on grilled naan with smoked sea salt to sprinkle on top.