Add <quantity>1<unit>kg</unit></quantity> of lamb ribs to a pressure cooker. Add <quantity>750<unit>ml</unit></quantity> of water

Add salt to taste

Secure the lid and cook for 1h over medium heat until the lamb is tender

Slice <quantity>5</quantity> small onions

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil to a large pot. Add the onions

Cook the onions over low heat for 20m, stirring occasionally, until golden brown

Strain the lamb stock into a pot and reserve

Transfer the lamb to a tray and let it cool down to a temperature that is safe to handle

Pick the meat from the bones. Discard the bones

Cut the meat into small chunks

Add the lamb stock and meat to the cooked onions

Add <quantity>½<unit>tsp</unit></quantity> of black pepper powder and <quantity>½<unit>tbsp</unit></quantity> of dried mint. Season with salt to taste. The lamb stew is ready

Chop <quantity>2</quantity> small onions and add them to a small pot

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil and brown the onions over medium heat

Add <quantity>¾<unit>cup</unit></quantity> of long grain rice and toast it for 2m, stirring constantly

Add <quantity>1¾<unit>cups</unit></quantity> of the lamb stock and <quantity>1½<unit>cups</unit></quantity> of lamb meat from the stew

Bring to a boil, cover the pot and turn the heat down. Simmer gently until the rice is cooked

Preheat oven to <temperature>180<unit>°C</unit></temperature>. Transfer mixture into one big or two small casserole pans

Broil in the oven at <temperature>180<unit>°C</unit></temperature> until golden

Finish with dried mint and chopped parsley leaves to taste. The rice & lamb stew casserole is ready

Enjoy!