Put stew meat in saucepan and cover with water.
Add onions, salt and pepper.
Cover with lid and simmer for 45 to one hour until tender.
In a cast iron skillet gently melt the butter.
Add the sprouted wheat and lightly toast.
Add the garbanzo beans and toasted sprouts to the lamb.
If using dried mint add now. Simmer for 10 minutes or so to allow the flavors to meld.
If using fresh mint add at the end of cooking time.
Serve topped with yogurt.