2 tb Olive oil
1 lg Garlic clove(s),minced
1 lg Onion(s), finely chopped
1/2 lb Lean lamb, cut from leg
-cut in 1/2" cubes
Salt and pepper to taste
1 pn Hot pepper flakes
1 ts Turmeric
1/4 c  Long-grain brown rice
1/2 c  Pearl barley, rinsed well
3 c  Beef stock
1/2 c  Dried green lentils
1 c  Drained cooked chick-peas
1 c  Drained cooked
-red kidney beans
4 c  Shredded leaves of
-spinach or Swiss chard
2 lg Scallions, thinly sliced
1/2 c  Parsley, minced
1/4 c  Dill, minced
1 c  Yogurt
2 tb Mint, minced

in a non-stick 5-qt. 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 chick-peas and kidney beans and simmer for 5-10 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 oven-to-table casserole. Mix the yogurt
and mint together and serve separately at the table.