Lamb with Rice - Atzem Pilafi
3 pounds lamb, cut 1 1/2" cubes
1/2 pound butter
1 onion, chopped
1 1/2 pounds tomatoes, peeled, strained OR
1 tablespoon tomato paste diluted with:
1 cup water
salt & pepper to taste
8 cups water
4 cups raw rice
Wash and dry meat. Brown 2/3 of the butter in large pot. Add meat and brown on
all sides. Add onions and continue to cook until they become a light golden
color. Add tomatoes or diluted tomato paste, and the salt, pepper and water.
Cover pot and simmer until meat is tender, about. 1 hr. Put meat into casserole
and keep it warm.
Strain sauce; measure it. Add water if necessary to make 8 or
9 cups. Pour into lge. pot and bring to a boil. Add rice. Stir at the start to
prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to
30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour
it over the rice.
Cover pot with a clean towel, then cover towel with pot lid.
Let stand for 5 min. Serve hot.
Serves 6 to 10.