Melt butter in a heavy pan and fry the finely chopped onion until golden.

Add the cubed lean lamb fillets and brown on all sides.

Season with salt, pepper, turmeric, and cinnamon to taste.

Mix in the raisins and halved fresh or dried apricots.

Add approximately 3/4 cup of water to cover the meat mixture.

Cover the pan and simmer over very low heat for 1 1/4 to 1 1/2 hours, or until the meat is very tender, stirring occasionally and adding water if necessary to prevent scorching.

The resulting texture should be thick but pourable.

Boil 4 cups of water, add 1/2 teaspoon of salt, and then add the long-grain rice.

Bring the rice back to a boil for 2 minutes, then reduce the heat, cover the pan, and cook over low heat for 10 to 15 minutes, or until the rice is almost tender.

Fluff the rice with a fork.

In a heavy saucepan, arrange the rice and lamb stew in alternating layers, beginning and ending with layers of rice.

Set the saucepan over very low heat, stretch a clean cloth over the pot, and place the cover over the cloth.

Steam for 20 minutes, or until the rice is tender.