Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb lamb shank,cut into 2-in
-pieces,b,one included
3 md (1-1/2 cup) onions,chopped
9 c water
1 c raw rice,well-rinsed
1/4 t black pepper
1 whole fresh jalapeno or
-serrano chi,li
3 T tomato paste
3 cloves garlic,put thru press
- (or mas),hed in mortar
1 t salt,or to taste
1/4 c fresh coriander,chopped
1/4 c flat-leaf italian parsley
-chopped
1/4 c fresh dill,chopped

1. Put lamb in a dry soup pan stir-fry over low heat for 10 mins.
Add onions, stir-fry for 1 min, cover pan, cook for 15 mins. Add
water bring to a boil over moderate heat. Reduce heat to low cook
for 45 mins, or until lamb is tender.

2. Add rice cook for 10 mins. Add pepper, hot chili, tomato paste,
garlic, salt cook for 15 mins. Lastly add herbs cook for 2 mins
more. Serve hot. Serves 8 to 10.

VARIATION: One pound of beef chuck or rib ends of beef with bone can be substituted for lamb. Follow same directions.

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