Mediterranean Lamb Bowls with Lentil Stew, Harissa, and Yogurt Sauce 

Ingredients:

For the Lamb:

1 lb boneless lamb shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Lentil Stew:

1 cup dried green lentils, rinsed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Harissa:

1 (7-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon harissa paste
1/2 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste
For the Yogurt Sauce:

1 cup Greek yogurt
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon lemon juice
Salt and pepper to taste
Instructions:

Prepare the Lamb:
In a bowl, combine the lamb cubes with olive oil, paprika, cumin, salt, and black pepper. Toss to coat.
Heat a skillet over medium-high heat and sear the lamb until browned on all sides, about 5-7 minutes. Set aside.
Make the Lentil Stew:
In a large pot, sauté the chopped onion, carrots, and celery until softened, about 5 minutes.
Add the rinsed lentils, vegetable broth, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25-30 minutes.
Prepare the Harissa:
In a small saucepan, combine crushed tomatoes, tomato paste, harissa paste, cumin, paprika, salt, and pepper. Simmer for about 10 minutes, stirring occasionally.
Make the Yogurt Sauce:
In a bowl, mix together Greek yogurt, minced garlic, dill, lemon juice, salt, and pepper until well combined.
Assemble the Bowls:
In serving bowls, layer the lentil stew, top with seared lamb, drizzle with harissa, and finish with a dollop of yogurt sauce.