Spiced Lentil and Lamb Salad

Bring 1/2 cup broth to simmer in a large pot over medium high heat. Add onion and garlic. Cook until softened, about 5 minutes. Add lamb, dill, oregano, cinnamon and cook for another 7 minutes. Stir in the lentils and the remaining 2 1/2 cups of chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.

Meanwhile, in a separate medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, approximately 40 minutes.

To serve, spoon lamb and lentils over rice and top with cucumber, tomato, dill, squeeze of lemon juice, and a dollop of Greek yogurt.