Divide the above mentioned spices into two, all the spices except the peppercorns, cardamon and tumeric

Rub the lamb thoroughly with half of the spices, add salt and seasoning to taste, and marinade over night

Add the marinated meat to the pot, add 6 cups of water and let it cook, for an hour

Once the liquid is reduced to very minimum, remove the meat from the pan, add the remaining spices, some chili, oil, lemon juice and chopped parsley put on a grill or oven and cook till very tender

Add some oil to the pot, add the chopped green chili, add crushed peppercorns, cardamon, bayleaf, tumeric and sliced onions

Fry till golden brown, then add the remaining liquid from the meat, add enough water to cook the rice