Steps
1. Melt half of butter, add and saute onions until they are transparent.
2. Saute rice with salt and cook until tender. Remove from heat and set aside.
3. Heat remaining butter in a saucepan. Add lamb and cook until done.
4. Add rice and water. Let boil; add cheese and eggs when soup is boiling. Serve with cream.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines