Uzbek Lamb and Bean Stew
Original recipe from Epicurious.com

Ingredients

3 tablespoons vegetable oil or rendered lamb fat
1/2 lb lean lamb, cut into small cubes
2 cups coarsely chopped onions (about 3 medium onions)
2 medium potatoes, cubed
2 medium carrots, coarsely chopped
1 pound (about 4 medium) ripe tomatoes, coarsely chopped
1 teaspoon cumin seed, ground
3/4 teaspoon dried chile pepper flakes or crumbled dried red chile
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups boiling water or mild stock
1 cup mung dal, soaked overnight in water to cover
2 1/2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)

Garnish and accompaniment:
Sprigs of mint (optional)
2 to 3 cups plain yogurt

1. In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally for a few minutes.
2. Add the lamb and continue cooking until the onio is lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
3. Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well.
4. Add 2 cups of the boiling water or stock and bring to a boil.
5. Let boil vigorously for several minutes, then stir in the beans. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
6. When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.