Curried Lamb and Lentils

Serves 4 
Modified from "The Book of Yogurt" by Sonia Uvezian

1 large onion, finely chopped
2 arge garlic cloves, crushed to a puree
1.5 T currey powder
1.5 tsp salt
3/4 cup, + more yogurt
1.5 pounds lamb stew meat, cut into 1" pieces
1.5 cups lentils
3 T  butter
3 c. boiling water, or chicken stock
1/2 English cucumber cut into 1/2" dice
Several T. minced fresh mint

In a large bowl, combine the onion, garlic, curry powder, salt and yogurt. Mix well, then add the lamb. Marinate up to 5-6 hours. We frequently only get in 1/2 an hour or an hour of marinade time, but it is not the end of the world.

Put lentils in sauce pan, and cover with water. Bring to a boil, then strain out water and set aside.

Melt butter in a saute pan over medium high heat. Add lamb mixture, being sure to scrape all of marinade out into pan. Continue to brown/cook, until cooked through, and onions are soft. Stir in lentils and boiling water or stock. Cover and simmer for 30 minutes. Taste and adjust salt, curry, and/or yogurt. Serve with cucumbers, a dollop of yogurt, and a liberal sprinkling of mint.