In a small bowl, mix the black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg and paprika, set aside.
Season with salt the lamb. Heat up a little of oil in a large pan and sauté the onions until golden brown.
Add the spice mix, the tomatoes, the parsley , the lime peel and the turmeric. Mix well, bring it to a boil, then reduce the heat and simmer covered for 30 minutes.
Add the rice and water, cover and simmer for 20 minutes or until the liquid is absorbed and the rice is done. Serve directly.