If onions are very small, peel and leave them whole, if medium size, cut them into 4 pieces. Season lamb and combine with onions. Fill this into a round heavy glass bowl and gently turn the bowl upside down into a large frying pan, making sure that all the meat is inside the dish and that the dish is in the center of the pan. Next, place a very heavy object on top of the bowl so that it will not move during cooking. Mix the tomato and water together, put a cup of it into the pan and let it come to a boil. Then lower the flame and let cook slowly. When meat absorbs the water add more until meat is cooked, about two hours on low flame.
Pilaf: When meat is cooked, place the washed rice around the bowl. If there is sufficient water left in pan, use only one cup more of water for pilaf and let it come to a boil, then lower flame and cook until rice is tender, about twenty minutes. When cooked, lift bowl from meat and serve.