Two kinds of lentils with lamb and yogurt

Ingredients for 2 servings:

• 2 lamb loin(s)
• 100 g lentils, red
• 100 g beluga lentils
• 3 onions, red
• 100 ml yogurt, 3.5%
• 50 ml vegetable stock
• 1 lemon(s), untreated
• 4 sprigs of fresh mint
• 3 tbsp oil for frying
• 1 tsp cardamom pod(s)
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 cinnamon stick(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Rinse the lamb loins, pat dry, and roughly dice. Peel and finely dice the red onions. Crush the cardamom pods in a mortar and pestle, removing any remaining peel. Add the coriander seeds, cumin, and cinnamon stick to the cardamom in the mortar and grind everything together very finely. Wash the mint, shake dry, and roughly chop all but a few leaves, reserving a few for garnishing. Wash the lemon, zest, reserving two slices for garnishing, and juice the rest. Cook the red lentils and beluga lentils in separate pots in salted water according to the package instructions until al dente. Drain the lentils, drain well, and keep warm. In a bowl, stir the yogurt until creamy, season with some of the spice mix from the mortar, half the lemon zest, and half the lemon juice, and chill. Heat 3 tablespoons of oil in a large pan and sauté the onions and the remaining spice mix from the mortar for a few minutes. Then add the lamb cubes and sear for about two minutes, turning frequently. Add the cooked lentils, vegetable stock, the remaining lemon juice, and the lemon zest to the pan, mix everything gently, and heat for a few more minutes, but do not let it boil again. Finally, stir in the chopped mint. Arrange the lentils and lamb on plates, scatter dollops of yogurt over them, and garnish with some mint and lemon slices. Serve immediately while hot.