Slice the onion into thin wedges and spread in a baking dish.

Add black pepper, nutmeg, and 1 tablespoon vinegar to the onions.

Season the lamb chops with this mixture, cover the baking dish with aluminum foil, and bake in the oven.

Boil the onion, garlic, and carrot with cardamom pods, cinnamon, ginger, and bay leaves. Strain the broth and use it to cook the rice.

Add a pinch of turmeric, kabsa spice mix, and raisins to the rice.

Serve the rice topped with the browned lamb chops.