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
Once it begins to boil, Add the rice, curry, salt and seasoning to taste, and let it cook.
Occasionally check the ribs till its very tender, then remove from grill/oven
Serve with rice, garnish with green chili and lemon wedges
