2 c. dried garbanzo beans
3/4 lb. lamb, cubed
Pepper
1 onion, chopped
2 tbsp. butter
1 c. bulgar
1 tbsp. chopped fresh mint or 1/2 tsp. dried mint
Yogurt

Wash garbanzo beans. Cover and soak overnight. Next day, put lamb in a saucepan and cover with water. Add pepper and onion. Bring to a boil, cover and simmer 30 minutes. Add garbanzo beans and cook 40 minutes or until they are tender.

Heat the butter in a skillet and brown the bulgar in it slowly. It will burn if you're not careful. Add the bulgar to the lamb mixture and cook 25 minutes or until bulgar is tender. Add mint and serve topped with yogurt. This is better the next day.