Partly pre-cook the soaked rice by steaming it in a sieve over the simmering vegetable broth or water, covered, for 10–15 minutes. (When rice is finished steaming, leave liquid simmering for use throughout dish preparation.) Alternately, cook soaked and drained rice in a glass bowl in the microwave. Cook for 2 minutes, then stir and add 3 tablespoons water, then steam in microwave for another 2 minutes.

Marinate lamb in a large pot with salt, pepper, and ⅓ of the chopped garlic for 10 minutes. Without adding any oil, turn on the heat under the pot, cover, and let the lamb steam in its own liquid until dry, 7–10 minutes.

Add 2–3 tablespoons olive oil to the saucepan with the lamb and brown the meat, about 5 minutes. Turn down the heat to medium and add ¼ cup chopped shallot and 1 tablespoon tomato paste. Cook, stirring, until tomato paste darkens, about 5 minutes.

Add 1 cup of the simmering water or broth to the lamb mixture along with the habanero, ⅓ of the chopped garlic, and the remaining ¼ cup chopped shallot. Cook for 5 minutes, remove habanero, and let cook for 10 minutes more, partly covered, until meat is tender. Add bay leaf, salt to taste, and another cup of the simmering water or broth along with the pre-steamed rice. Mix, cover, and cook on low heat for 30 minutes, adding more broth or water as needed.

For the sauce: In a medium bowl, combine diced onion, chopped red and green peppers, remaining chopped garlic, vinegar, ground black pepper, crushed red pepper flakes, remaining bay leaf, and Dijon mustard. Stir and let marinate for 10 minutes.

Heat 1 tablespoon oil in a skillet over high heat. Add chopped onion and red pepper mixture and make an open space in the center for the remaining 1 tablespoon tomato paste. Cook for 3–4 minutes, then stir tomato paste into the onion mixture along with any remaining simmering broth and cook on low heat for 15 minutes.

To serve: Pile lamb and rice on a serving plate, pour sauce over top, and decorate with the optional garnishes