# Cut the cubes into smaller pieces. Put vegetable oil into a pot and make it hot over high heat. Then add smaller
lamb cubes. Stir time to time until the cubes give their broth out.
# Meanwhile, slice the
onion finely. Peel the
carrots and dice them. Remove the seeds of green
peppers, and cut them into small pieces.
# When the
lamb cubes give their broth, add
carrots,
onion, long green
peppers and
tomato paste in it. Roast it until he
onion pieces become smaller.
# Add
tomato in it. After sautéing it for a while, add washed and drained bulgur in it. Roast it for about 1-2 more minutes.
# Then add salt and broth in it, cook it over medium heat for 20 minutes.
# Place a paper towel between the pot and its lid, rest it for 10 minutes for steeping. Then add dried mint in it immediately and stir.
# Serve it hot.
