Mashawa

• water
• 1 cup dried kidney beans
• 1 cup dried garbanzo beans
• 4 tablespoons vegetable oil
• 1 large onion, diced
• 1 lb ground turkey (substituting for ground lamb)
• 1 (15 1/2 ounce) can crushed tomatoes
• 1 tablespoon salt
• 2 tablespoons dried dill
• 3/4 tablespoon cayenne pepper
• 1/2 tablespoon black pepper
• 1/2 tablespoon dried cilantro
• 1 cup chicken stock
• 1/2 cup yellow split peas
• 1/2 cup split peas
• Yogurt sauce
• 8 ounces plain yogurt
• 2 garlic cloves, crushed
• 1 teaspoon ground dried mint

1. In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 11/2 hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.
2. In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and saute, turning, until evenly browned.
3. To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.
4. Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.
5. Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.
6. Upon the tester's advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and 1/4 cup chicken stock.).

water, kidney beans, garbanzo beans, vegetable oil, onion, ground turkey, tomatoes, salt, dill, cayenne pepper, black pepper, cilantro, chicken stock, yellow split peas, split peas, yogurt sauce, yogurt, garlic, ground dried mint

Taken from www.food.com/recipe/mashawa-372387 (may not work)