1. Prepare the lamb knuckle by boiling it in a pressure cooker for 50 minutes, with the cinnamon sticks, onions, salt and mixed spices.

2. Soak the chickpeas and lentils in water for two hours. Boil the wheat in 750ml of water. Melt the butter
in a pot and add the chopped onions. Sauté well and then add the carrots cut into cubes, lentils and the
boiled wheat.

3. On a plate, add the ingredients in layers and top with the lamb. Serve with plain yogurt.