Mashab

Ingredients
Mung, 1 1/2 cups
Black-eyed beans, Rice, and wheat, 1/2 cup each
Potato, chopped finely, 1 no
Butternut squash, chopped finely, 1 cup
Lamb shank or neck, cooked with bones and shredded, 200 g
Lentils, 1 cup
Onions, chopped and fried , 3 nos
Turmeric, salt and black pepper powder, as per taste
Lamb stock
Kashk, a diary product used in Persian cuisine, as per taste
Dried mint leaves, as required
Directions
First, fill a pot with water and put inside the grains like mung, black -eyed beans, Lentils, Rice and wheat along with half of the fried onions and turmeric powder. In the middle of cooking process stir in chopped squash, potato,meat stock, salt and pepper. Let it cook steadily over a mild flame. ( when the outer skin of the mung comes on top, it means Ash is almost there. ) Once cooked enough, add in half of the cooked meat and let it simmer. When ready, serve it in your desired dish or bowl. With the remaining cooked shredded meat and fried onion, Kashk as well as fried mint, garnish your bowl. Bon Appetit!