Put the yellow split pea lentils in a small bowl and cover with water. Soak overnight. The next morning, put the garlic and ginger in a mini food processor along with 1 tbsp of water and whizz together until very finely chopped.
Put a large casserole dish on a high heat. Add the lamb to the hot pan and cook for 30 seconds until some fat is released. Add the garlic and ginger and cook for a further minute. Add the bay leaves and cinnamon stick. Drain the yellow split peas and add to the pan along with the bulgar wheat and red lentils. Add 2 litres water, cover, and cook on low for 2.5 hours, stirring occasionally.
Remove the lid and continue to cook for another hour with the lid off, stirring regularly, until the meat is very soft and the stew becomes very thick. Gently mash with a potato masher or the back of a wooden spoon to create a slightly smoother consistency.
When there are 30 minutes of cooking time left, heat 3 tbsp ghee in a large saute pan. Add the onions and cook for 25 minutes, stirring occasionally, until the onions become dark and sticky with some crisping up. Remove all the onions from the pan with a slotted spoon and drain on a paper towel.
Add the remaining ghee to the pan and, once melted, add the dried spice. Cook for 1 minute until fragrant. Gradually add the stew, stirring to combine. Stir in most of the chopped herbs, reserving some for garnish, and season very well with salt and pepper. Ladle into bowls and top with the onions, ginger, chilies and remaining chopped herbs.