Wheat And Lamb Meat

• 1 1/2 lb. lamb meat and bones
• 3 large onions, sliced
• 2 Tbsp. Crisco
• 1 can chickpeas or garbanzo beans (hoomos)
• 1 tsp. cinnamon
• 2 c. coarse cracked wheat (burghul)

1. Cover meat and bones with water 4 to 5 inches above.
2. Add a little salt; bring to a boil.
3. Remove foam and cook until meat is tender.
4. Fry the onions in Crisco until transparent.
5. Add onions, spices, salt and chickpeas to meat and cook on low for 15 minutes. Remove 2 cups of broth with some onions and chickpeas to a small pan and save for sauce topping.
6. Wash cracked wheat, drain and add to meat and broth.
7. Broth should be about 1 inch above wheat. Cover and bring to a boil; boil briskly until water is level with wheat.
8. Lower heat and simmer until liquid is absorbed and wheat is done.
9. More broth can be added if needed.
10. Before completely dry, check for salt.
11. When done and dry, stir wheat to mix with meat and bones.
12. Serve on a deep platter.
13. Add some of the hot reserved broth with onions and chickpeas on top.
14. Serve with yoghurt.

lamb meat, onions, crisco, chickpeas, cinnamon, cracked wheat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226960 (may not work)