Lamb Shoulder with Lentils

This dish takes about 15 minutes to prepare, is very healthy and really delicious. Serve with a green vegetable or salad.

2 lamb steaks
2 large carrots, peeled, halved and cut into 4" pieces
1 red onion, coarsely chopped
1/2 lb. baby bella mushrooms, quartered
1 large plum tomato, coarsely chopped
1/2 c. yogurt
1/2 c. vegetable broth
chopped fresh dill
1 clove garlic, put through a garlic press
2 t. garam masala
1/2 tsp cinnamon
sea salt
1.5 cups french green lentils, soaked for a few days, rinsed and drained.
Fresh herb branches, (I used rosemary, wild celery and french thyme)

Preheat oven to 350.
In large le Crouset pan, add a little olive oil and brown meat on both sides
Add onions and mushrooms, cook briefly
Add carrots and tomato, cook briefly, shaking the pan until things look brown and fragrant
Season with sea salt
Mix yogurt with next 5 ingredients and add mixture to pan.
Shake around, and top with lentils. Top wilth whole herbs.
Cover and bake in reheated oven for about 45 minutes. Remove herbs and serve.