1 (20 oz.) can chick peas, drained
2 med. onions, chopped
1/4 c. butter
1/2 tsp. allspice and pepper
2 lb. lamb, cubed
2 c. rice
4 to 4 1/2 c. meat broth
2 tsp. salt

Cook lamb cubes with salt and spices until tender. Saute onions into butter until light brown. To a 4-quart pot, add meat, onions, chick peas, and rice alternately and in layers. Cover with broth. Bring to boil, cover and simmer over low fire for 50 minutes, or until rice is tender and water is absorbed. Let cool for 1/2 hour. Then turn pot upside down in a platter. Serve with yogurt. Makes 6-8 servings.