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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.

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