Cube lamb into 1 inch pieces.

Place lamb and 6 cups water into a stock pot.

Add onions, salt and pepper to taste.

Bring to a slow boil.

Simmer for 1 1/2 hours until meat is tender but does not fall apart.

While meat is cooking, bring rice, 1 cup water, 1 tablespoon ghee, and 1/4 teaspoon salt to a boil in a separate pot.

Cover the rice and turn heat to lowest setting.

Simmer the rice until it is done (approximately 15-20 minutes).

Remove the meat from the broth with a slotted spoon and drain.

Heat 1 tablespoon ghee in a skillet.

Fry the drained meat for a few minutes until browned.

Remove the meat from the skillet and keep warm.

Add 1/4 cup ghee to the skillet and let melt at medium heat.

Add the minced garlic and fry until lightly colored.

Remove skillet from stove and add vinegar.

For the first variation: Put one slice of roasted bread into a large pot.

Top with half of the sauteed garlic and half of the cooked rice.

Add some broth.

Top with the second slice of bread and the remaining rice.

Top with the fried meat cubes and the remaining garlic.

Pour remaining broth on top and garnish with parsley (optional).

For the second variation: Combine the broth and sauteed garlic and bring to a boil.

Tear bread into pieces and add just before serving.

Serve the soup, rice, and meat separately.