Recipe - Lamb With Mixed Beans Grains And Greens

2 tablespoon Olive oil
1 lg Garlic clove(s),minced
1 lg Onion(s), finely chopped
One half pound Lean lamb, cut from leg
cut in 1/2" cubes
Salt and pepper to taste
1 pn Hot pepper flakes
1 teaspoon Turmeric
One fourth cup Longgrain brown rice
One half cup Pearl barley, rinsed well
3 cup Beef stock
One half cup Dried green lentils
1 cup Drained cooked chickpeas
1 cup Drained cooked
red kidney beans
4 cup Shredded leaves of
spinach or Swiss chard
2 lg Scallions, thinly cut or sliced up
One half cup Parsley, minced
One fourth cup Dill, minced
1 cup Yogurt
2 tablespoon Mint, minced

in a nonstick 5qt. Dutch oven, heat oil and add garlic. Stir and saut‚
over medium heat for 60 seconds, then add the onions. Continue to saut‚
until onions are wilted, stirring frequently. Add the cubed lamb and
sprinkle with black pepper, salt, hot pepper flakes and turmeric. Cook,
stirring, until the meat loses its color. Add the rice and barley and stir
for 2 minutes. Add the stock and bring to a boil, then lower the heat. Stir
once, cover and simmer over low heat for 20 minutes, Add the lentils and
continue to cook for 15 minutes more (add more liquid if necessary). Stir
in the chickpeas and kidney beans and simmer for 510 minutes more or
until all the liquid is absorbed.

In a small bowl, mix together the spinach, scallions, parsley and dill and
stir into the pot. Cook, stirring, over low heat only until the herbs wilt.
Transfer the mixture to a shallow oventotable casserole. Mix the yogurt
and mint together and serve separately at the table.