--------------------------------NUT STUFFING--------------------------------
    1/2 c  Coarsely ground lamb

    1/3 c  Pine nuts

    1/8 ts Salt

           Pepper
      1 tb Butter or margarine

------------------------------------LAMB------------------------------------
    1/3 c  Bulgur

      1 lb Ground lean lamb

    1/4 c  Minced onion

    1/8 ts Ground oregano

  1 1/2 ts Salt

           Pepper
      2 tb Butter or margarine

  Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with
  pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to
  keep crumbly, until light brown.
  Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine
  with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste
  with pepper. Mix well. With wet hands press layer of lamb mixture into
  9-inch pie plate. Top with nut stuffing, then with another layer of meat.

  Smooth surface of meat with wet hand. Cut into wedges before baking as
  crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25
  to 30 minutes, or until meat reaches desired degree of doneness.
  (C) 1992 The Los Angeles Times