in a non-stick 5-qt. Dutch oven, heat oil and add garlic. Stir and saut, over medium heat for 60 seconds, then add the onions. Continue to saut, until onions are wilted, stirring frequently. Add the cubed lamb and sprinkle with black pepper, salt, hot pepper flakes and turmeric. Cook, stirring, until the meat loses its color. Add the rice and barley and stir for 2 minutes. Add the stock and bring to a boil, then lower the heat. Stir once, cover and simmer over low heat for 20 minutes, Add the lentils and continue to cook for 15 minutes more (add more liquid if necessary). Stir in the chick-peas and kidney beans and simmer for 5-10 minutes more or until all the liquid is absorbed.

In a small bowl, mix together the spinach, scallions, parsley and dill and stir into the pot. Cook, stirring, over low heat only until the herbs wilt. Transfer the mixture to a shallow oven-to-table casserole. Mix the yogurt and mint together and serve separately at the table.