Cut the lamb ribs into smaller sizes and the meat into small strips.

Wash the lamb with cold water.

Boil water in a large pot.

Add the cleaned lamb ribs and meat to the boiling water and cook for 10 minutes.

Strain the lamb and set aside.

In a medium-heated pot, cook the chopped onions with two cups of water, adding water gradually.

Stir continuously until the onions are tender (10-15 minutes).

Add the clarified butter, garlic, ginger-root juice, and bishop weed to the onions and cook for five minutes.

Add the lamb ribs and meat to the pot and stir for five minutes.

Pour in four cups of water and turmeric, cover, and cook for 30 minutes.

Add the false cardamom and salt to taste.

Cook to simmer.

At the end, add the seeded and sliced chili peppers.

Remove from heat and serve.