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Moroccan Lamb And Lentil Stew With Minted Yogurt

Nutrition per serving    (USDA % daily values)
CAL
797
FAT
133%
CHOL
61%
SOD
46%

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Ingredients for 4 servings

1 cup dried brown lentils , picked over and rinsed

1½ cups coarsely chopped onions

1½ pounds eggplant , peeled and cut into 2-inch chunks

1 teaspoon salt

1 tablespoon olive oil

1½ teaspoons whole cumin seeds

1 to 2 pounds boneless lamb shoulder , trimmed and cut into 1-inch chunks

2 cups water

1 to 2 tablespoons lemon juice

12 pitted prunes

Grated zest of 1 lemon

¼ teaspoon ground cinnamon , plus more to taste

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