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• 1 cup Quaker White Oats
• 3 Tbsps. oil 
• 1 Onion, chopped
• 2 Garlic cloves, chopped
• 500 gram boneless lean lamb, cubed 7 cups water
• 2 cinnamon sticks
• 2 dried lemons, whole.
• 5 cloves, whole
• 5 cardamoms, whole 
• salt and pepper to taste
• 1 cup jeresh, soaked and drained, grind finely
For garnish: (Kashna)
• 1 onion, chopped
• 1 Tbsp. oil 
• ½   tsp. dried lemon, ground
• 1 tsp. mixed spices
 

Cooking Instructions

• Heat oil in a pan over medium to high heat.
• Add onion and garlic, stir for 2 minutes or until translucent.
• Add meat and stir until it browns on all sides.
• Pour water; season with cinnamon sticks, dried lemons, cloves, cardamom, salt and pepper and bring to a boil.
• Add jeresh, Reduce heat and simmer for about 30 minutes or more until meat is tender and jeresh is cooked.
• Add Quaker oats, mix until well combined, cook for 5 minutes (add more water if required until the oats are cooked and the soup thickens).
• Garnish with kashna and serve hot.
For Kashna :
• Fry onion with oil in a non-stick pan over a medium high heat. (Tip: You can try air frying without oil.)
• Add mixed spices and stir till well combined, remove from heat.
• Add the kashna on top of soup before serving.