3 lb Lamb, cut 1 1/2" cubes
1/2 lb Butter
1 Onion, chopped
1 1/2 lb Tomatoes, peeled,strained OR
1 tb Tomato paste diluted with:
1 c Water
Salt & pepper to taste
8 c Water
4 c Raw rice
Wash and dry meat. Brown 2/3 of the butter in lge. 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, abt. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini