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1 lb Ground Lamb
2 Cups Lentils, I used French Green Lentils
1 1/2 Tbsp Moroccan Vegetable Rub
1 English Cucumber, Chopped
1/2 Bunch Flat Leaf Parsley, Chopped
1 Lemon, Sliced into 4 Wedges
1 Cup Plain Thick Yogurt
4 Pieces Naan Flat Bread
2 Tbsp Butter, softened
3 Lg Cloves of Garlic, Minced
2 Tsp Zahtar
Preheat oven to 400º.
Cook the lentils per the package directions with 1/2 tbsp Moroccan Vegetable Rub. When done, drain and set aside.
Combine the chopped cucumber and parsley. Set aside.
In a skillet over medium heat, sauté the ground lamb with 1 tbsp Moroccan Vegetable Rub until the lamb in browned. Fold in the lentils. Right before serving, stir in the cucumber and parsley mixture.
To make the spiced Naan bread, combine the minced garlic and softened butter and spread on Naan. Sprinkle each piece with 1/4 tsp of Zahtar and bake until golden brown, about 5 minutes.
To assemble dish: Place ground lamb/lentil/veggie mixture on a plate. Top with 1/4 cup yogurt, 1/4 tsp Zahtar. Serve with lemon wedge and and Naan bread.
Its like a culinary adventure, so good!