1 – Prepare the Ingredients:

• Rinse the lentils under cold water.
• Wash the rice until the water runs clear.
• Dice the onion and mince the garlic.
• Trim excess fat from the lamb and cut into bite-sized pieces.

2 – Sear the Lamb:

• Heat 1 tbsp olive oil in a large pot over medium-high heat.
• Brown the lamb on all sides (about 5–7 minutes).
• Remove and set aside.

3 – Sauté the Aromatics:

• Add the remaining 1 tbsp olive oil to the same pot.
• Sauté the diced onion until golden (about 5 minutes).
• Add minced garlic and cook for 1 minute.

4 – Cook the Lentils:

• Add lentils, cumin, turmeric, bay leaves, and cinnamon stick.
• Pour in 2 cups of stock and bring to a boil.
• Reduce heat, cover, and let simmer for 20 minutes.

5 – Cook the Rice & Lamb:

• Add the washed rice and seared lamb back into the pot.
• Pour in 1 more cup of stock, cover, and simmer for 15–20 minutes.

6 – Add the Spinach:

• Stir in the spinach and let it wilt for 2–3 minutes.
• Adjust seasoning with salt and pepper.

7 – Serve & Enjoy:

• Let the dish rest for 5 minutes before serving.
• Garnish with fresh parsley and serve with lemon wedges.