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In a large saucepan, brown lamb in hot oil. Add 1/2 cup water, garlic, salt, oregano, and pepper. Cook for 1 hour on low heat until meat is tender. Rinse lentils and drain. In saucepan, combine lentils with 3 cups water, onion, bay leaves, and salt.
Simmer for 50-60 minutes covered. If mixture is thick add more water.
Preheat oven 350 degrees. Pour lentils into a round baking dish and put meat on top. Bake 40 minutes or until liquid is absorbed. Serve.
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