Wash the bur'ghul in cold water and drain well by taking handfuls and squeezing the water out.
(It is a good idea to wash and drain the bur'ghul a few hours before making up this recipe.
Keep it in the refrigerator until required.) With a sharp knife remove the meat from the bone, then remove all the fat and gristle from the meat.
Grind the lean meat twice through the fine blade of the mincer.
Grind the onions and red pepper and knead them into the meat together with the salt, pepper, mixed spices and cinnamon.
(For a spicier flavour, you may substitute a chilli pepper for the red pepper as a variation.) Knead the bur'ghul into the meat mixture, adding an occasional tablespoon of iced water or a small piece of ice to keep the mixture smooth and cold.
Put the kneaded mixture through the fine blade of the mincer twice.
For the best results refrigerate in a covered container for 6—12 hours then knead again for a few min- utes before cooking.
If you do not have a mincer: Buy finely ground meat and knead all ingredients well for half an hour, constantly adding small amounts of iced water to keep the mixture cool and smooth.
Refrigerate for a few hours and knead well again for about 15 minutes before cooking.