Spiced Lamb With Cabbage And Lentils - cooking recipe

Ingredients

1 cup plain yogurt
1 cup dried brown lentils
3 tbsp extra virgin olive oil
1/4-1/2 tsp cayenne pepper
1 tsp ground cumin
2 cloves garlic, thinly sliced
1 None lemon, peel finely grated
1/4 None cabbage, coarsely chopped
None None Olive oil
4 None eggs
3 tbsp choppped cilantro
None None Lemon wedges, to serve
None None FOR THE LAMB
1 tsp smoked paprika
1 tsp ground coriander seeds
1/2 tsp freshly ground black pepper
1/4 tsp allspice
1/2 tsp dried oregano
1/2 tsp dried mint
1 tsp salt
1 tbsp extra virgin olive oil
14 oz ground lamb

Preparation

Line a sieve with paper towels and pour in the yogurt. Set aside to drain for 2 hours. Spoon the yogurt into a bowl.
For the lamb, mix all the ingredients, except lamb, in a bowl. Add the lamb and mix well. Cover and refrigerate for 1 hour.
Rinse the lentils under running water. Place in a medium saucepan with the 2 cups water and 1 tbsp of extra virgin olive oil. Bring to a boil. Reduce the heat to low; cover and simmer for about 45 mins, or until tender.
Heat 1 tbsp of extra virgin olive oil in a large nonstick skillet on high heat. Add the ground lamb; don't stir. Once the meat is browned, break into pieces. Cook 6-7 mins until cooked through. Season. Tilt the pan and let any fat drain off. Keep warm.
Mix the cayenne pepper and cumin in a small bowl. Heat the remaining 1 tbsp extra virgin olive oil in a large skillet on low heat. Cook with the garlic and lemon peel for 3-5 mins.
Increase heat to medium-high. Add the cabbage; season and stir-fry for several minutes just until it starts to wilt.
Heat a little olive oil in a nonstick skillet and fry the eggs until the whites are just set.
Spoon the cabbage onto plates. Top with drained lentils, lamb and a fried egg. Dollop drained yogurt around the sides. Dust the yogurt with a little of the spice mixture, Sprinkle with cilantro and serve with lemon wedges.