# 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.