Bolivian doves and lentil steaks

Prepare the Kamado BONO grill for indirect cooking, ignite the charcoal with a tanner, place the smooth surface of the cast iron and wait until the temperature rises to 180 degrees.
Close the upper and lower air dampers to keep the temperature even.
Boil the lentils and the Bolivian pigeon, drain the liquid.
Pumpkin, onion, Kale leaves, chop with a combine to small pieces, put in lentils with Bolivian dove.
Add spices, tomato paste, bran, flour and knead the mass.
Bake on a greased cast iron surface, inverting on both sides.
Delicious.

Ingredients

75g Colored Bolivian pigeons (dry)
75g Red lentils (dry)
3 tbsp Chickpea flour
2 tbsp Edible bran
1 tbsp Tomato paste
1 onion
75g Pumpkin
Salt
Pepper
0.5 teaspoon turmeric
0.5 teaspoon garlic granules
0.5 teaspoon chili pepper powder
For frying fat