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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
3 lbs lamb, cut 1 1/2 cubes |
1/2 lb butter |
1 onion, chopped |
1 1/2 lbs tomatoes, peeled and strained or 1 tablespoon tomato paste, diluted with 1 cup water |
salt and pepper |
8 cups water |
4 cups raw rice |
Directions:
1. Wash and dry meat.
2. Brown 2/3 of the butter in large pot.
3. Add meat and brown on all sides.
4. Add onions and continue to cook until they become a light golden color.
5. Add tomatoes or diluted tomato paste, and the salt, pepper and water.
6. Cover pot and simmer until meat is tender, about.
7. 1 hr.
8. Put meat into casserole and keep it warm.
9. Strain sauce; measure it.
10. Add water if necessary to make 8 or 9 cups.
11. Pour into lge.
12. pot and bring to a boil.
13. Add rice.
14. Stir at the start to prevent sticking.
15. Cover and simmer until most of the liquid is absorbed, 20-30 min.
16. Remove from heat.
17. Add meat and mix well.
18. Brown remaining butter and pour it over the rice.
19. Cover pot with a clean towel, then cover towel with pot lid.
20. Let stand for 5 min.
21. Serve hot.
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