# Firstly, put the bony
lamb into pressure cooker. Add water in it, but do not cover the meat with water. When the
lamb reaches to the boiling temperature, turn the heat to low, simmer it for 40 minutes. Then, remove the bones of the
lamb, put them aside.
# Put 4 tbsp vegetable oil and diced
onion into a pot. When the
onion turns to transparent, add the boneless
lamb in it. Cook it over medium heat for 5 minutes.
# Then add peeled and finely chopped
tomato into the pot, and add 1 tsp salt and black
pepper in it. Cook it until the
tomato loses its fresh shape.
# Put 4 tbsp vegetable oil and grated
onion into a separate pot, roast this mixture for about 2 – 3 minutes. Add couscous in it, roast it for about 2 – 3 minutes by stirring constantly. Add 4 cups broth and 1/2 tsp salt in it.
# Cook it over low-medium heat by stirring it time to time. After removing the pot from the stove, rest it for a short time without covering it by a fabric.
# Place the pilaf in a flat service plate, put the mixture of
lamb over the pilaf. Serve it hot.
