Creamy Lamb & Lentils with Naan

Directions

1. Bring a medium saucepan of water to a boil and cook lentils for 15-20 minutes, until just tender. Drain well and set aside.
2. In a large, heavy skillet, heat oil over medium-high heat. Crumble in lamb and cook, breaking up with a spoon, until cooked through and no longer pink. Add cilantro stems, jalapeño pepper, garlic, cumin, salt and pepper, and cook for 2-3 minutes.
3. Add cooked lentils and lime juice and cook, stirring, until excess moisture cooks off and meat starts to get brown and crispy. Remove from heat and stir in yogurt.
4. Serve wrapped in warmed naan, topped with fresh cilantro.