Bring 1/2 cup broth to a simmer in a large pot or high-sided skillet over medium-high heat.

Add onion and garlic and cook 5 minutes or until tender and translucent.

Add lamb, 1 1/2 teaspoons dill, oregano and cinnamon and cook 6 to 8 minutes or until browned, stirring to break up lamb.

Stir in lentils and remaining 2 1/2 cups broth.

Bring to a boil, then reduce heat to low.

Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.

Meanwhile, in a separate medium saucepan, bring rice and 2 cups water to a boil.

Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.

In a small bowl, combine tahini and lemon juice, then stir in cucumber and tomato.

Spoon lamb and lentils over rice and top with cucumber mixture.

Sprinkle with remaining dill and serve.