Moroccan Lamb and Lentil Stew with Minted Yogurt

Ingredients

• 1 tablespoon olive oil
• 1½ cups coarsely chopped onions
• 1½ teaspoons whole cumin seeds
• 2 cups water
• 1 cup dried brown lentils, picked over and rinsed
• 12 pitted prunes
• 1 to 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch chunks
• 1½ pounds eggplant, peeled and cut into 2-inch chunks
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon, plus more to taste
• Grated zest of 1 lemon
• 1 to 2 tablespoons lemon juice
• ½ cup plain yogurt
• 2 tablespoons minced fresh mint or 1 teaspoon dried mint (you can empty a teabag.)

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