2 1/2 lb. lamb meat, cut into 1 1/2 to 2 oz.
1 1/2 lb. sm. onions, peeled and cut wing shape pieces
2 qt. yogurt
1 egg, slightly beaten
2 2/3 c. water
2 tbsp. dry mint
4 cloves garlic, crushed
3 tbsp. butter

Place meat cubes in saucepan with enough water to cover, bring to a boil. Skim off foam, then turn heat to medium, cover with lid. Cook for 30-40 minutes. Add onions, continue to cook until meat is tender.

LABAN SAUCE:

In a saucepan, place beaten egg Laban (yogurt) and water, mix well. Stir constantly in one direction over medium heat until Laban comes to boil. Pour this mixture over the meat and broth.

In small saucepan, saute mint, garlic and butter. Pour over the meat and yogurt mixture. Serve hot over cooked rice.