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Bring all chickpeas, kidney beans and mung beans to a boil in the broth. Add rice and simmer for 20 minutes. Meanwhile saute onions and lamb in oil until well browned. Add tomatoes to the meat and simmer for 5 minutes. Add salt and cayenne to taste. Add meat mixture to the rice mixture and stir well. Add dill, salt and pepper. Simmer for 5 minutes. Add yogurt and heat through, do not allow to boil. Serve.
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