Finely chop the scallion, green bell pepper, garlic, and 1 chili pepper to make the marinade.

Season the chopped marinade with about 1 teaspoon salt and 1/2 teaspoon black pepper.

Coat the 6 lamb chops and 400 g beef shoulder with the marinade.

Rest the marinated meat for at least 15 minutes while preparing the remaining ingredients.

Slice 1 onion and roughly chop the red chili pepper.

Add the marinated lamb chops and beef shoulder to a large pot over medium-high heat.

Brown the meat for 8 minutes, turning it so all sides develop color.

Add the sliced onion and 900 ml water to the pot.

Add the red chili pepper, remaining salt, and remaining black pepper to the pot.

Cover and simmer the meat for 30 minutes until the beef is tender.

Add the 600 ml rice to the seasoned cooking liquid around the meat.

Cover and cook the rice over low heat for 20 minutes until tender and the liquid is absorbed.

Peel and finely slice the remaining 2 onions for the onion sauce.

Mix the sliced onions with 1 tablespoon mustard and 1 tablespoon white vinegar.

Season the onion sauce with salt and black pepper to taste.

Fluff the cooked rice and arrange it on a serving platter.

Place the lamb chops and beef over the rice, then serve with the onion sauce.