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Add the sliced onion, tomato, garlic and chili to the pot. Top it with the lamb pieces.
Season with salt and add the aromatics. Place it on the lowest heat possible for up to 2 or even 3 hours or till the meat is extremely tender.
Remove the meat from the pot and broil it in the oven. Strain the stock.
Wash and soak 2 cups of @canarybasmati for about 30 minutes then add it to the pot with the stock. Make sure its about ½ cm above the rice. Add water if needed.
Once it boils and the rice starts soaking the stock, drop the heat to a simmer. Cover and let it cook for 20 minutes.
To make the basalia salsa, blend the remaining onions with a few cloves of fresh garlic, chili and the juice of a lemon. Adjust the consistency with water.
Serve it on a serving plate. Top it with the lamb pieces and enjoy.