# Roast the
lamb cubes with butter. When the meat gives its broth and soaks it again, add boiled and strained
chickpea and 6 cups of water in it and let it boil.
# Chop the
potatoes and add the pieces into the boiling mixture.
# When the
potato pieces soften, add the whisked mixture of 1 cup water, salt and
yogurt into the mixture slowly.
# Stir the soup constantly, until it reaches to the boiling temperature. Cook it for 5 minutes, after it reaches to the boiling temperature.
# Fry the dried mint with 1/2 cup of vegetable oil in a skillet, and pour this mixture over the soup and stir it.
# Serve it hot.
