Cut the lamb meat into bites. Braise them in the butter until reddened. Salt to taste and season with black pepper.
Pour on 1 1/2 cups warm water and leave them to boil until ready. Wash the rice and braise it in a little butter, salt it, pour in 3 cups water and boil until it takes in water and softens.
If needed, pour in more water. Serve the cooked meat garnished with the rice and sprinkled with parsley.