Recipe#6658

Title: ATZEM PILAFI

SPALDING

   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 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.