Place the lamb in a Dutch oven with 1/2 tsp. of the salt. Cover the pan and cook the lamb over low heat until it gives off juice, 10 to 15 minutes.
Stir in the caraway seed and chopped onions and cook, uncovered, over medium heat until the onions are golden.
Meanwhile, simmer the rice in 1 c. of the water for 10 minutes, or until the water is absorbed.
In a stockpot, melt the butter. Place the potatoes in the pot in a single layer.
Top them with half of the rice, then on top of the rice place the meat mixture.
Add the remaining 1/2 tsp. salt, pepper to taste and the chopped parsley. Top with remaining rice and pour the remaining 1 c. water over all.
Wet a linen dishtowel and place it over the top of the pot, then cover with the lid. Steam the dish gently for 1 hour, or until tender.