Recipe#26997

Title: TASS KEBAB WITH RICE PILAF (Potted Lamb)

Lucy (Onigian) Smith

2 lbs. lamb or beef, cubed
3 med. onions, grated
salt, pepper to taste
½ tsp. allspice (opt.)
1 sm. can tomato paste
1 cup rice (washed, drained)
3 cups water
Season lamb or beef and combine with grated onions. Pack the meat in a heavy Pyrex bowl and 
gently turn upside down in center of large club aluminum pot or large frying pan. If 
necessary, place a very heavy object on top of bowl so it will not move during cooking Next, 
mix tomato paste and water together and add 1 cup of this mixture into the pan of meat and 
let come to a boil. Simmer on low flame. When meat absorbs liquid, add more paste and water 
mixture until meat is cooked. (Approx. 2 hours, on low flame.)
Pilaf.
When meat is cooked, place the washed rice around the bowl. Add enough water to cook the rice 
on lower flame for approximately 20-30 minutes. When cooked, lift bowl from meat and serve.
Serves 4