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Prepare the Dough

In a large pot, bring 2 1/2 cups of water to a boil.

In a bowl, mix the whole wheat flour or sorghum flour with 1 teaspoon of salt.

Gradually add the flour mixture to the boiling water, stirring continuously to avoid lumps.

Reduce the heat to low and continue to stir until the mixture thickens and pulls away from the sides of the pot, forming a smooth dough.

Remove the pot from heat, cover, and set aside.

Prepare the Sauce

In a large skillet or pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the lamb or chicken pieces and cook until browned on all sides.

Stir in the tomato paste, ground cumin, ground coriander, ground turmeric, ground black pepper, and salt.

Add 2 cups of water or chicken broth and bring to a boil.

Reduce the heat and simmer for about 30 minutes, or until the meat is cooked through and tender.

Adjust seasoning to taste.

Serve

In a serving dish, shape the dough into a mound with a well in the center.

Pour the sauce with the meat into the well.

Garnish with chopped fresh cilantro.