3/4 pound ground lamb
4 C. freshly cooked French green lentils, 1 C. cooking liquid reserved
2 tsp. ground cumin
1 dried ancho or chipotle, soaked in warm water, stemmed, seeded, and minced (or 1 tsp. pure chile powder)
2 tsp. minced garlic
Salt and freshly ground black pepper
1 T. extra virgin olive oil
Minced cilantro, for serving
Greek-style yogurt, for serving
Cooked rice or pita, for serving

Turn the heat to high under a large deep skillet and add the lamb a little at a time, breaking it into small pieces as you do. Stir and break up the meat a bit more, then add the cooked lentils. Keep the high heat and continue to cook, stirring occasionally, until the lentils begin to brown and pop, 5 to 10 minutes. Don’t worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly. Add the cumin, chile, and garlic and cook, stirring, for about a minute. Add the reserved lentil liquid and stir, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper, turn the heat to medium-low, and cook until the mixture is no longer soupy but not dry. Stir in the olive oil, then taste and adjust the seasoning. Garnish with cilantro if you like, and serve immediately, with yogurt and rice or pita bread.