Atzem Pilaf

October 23rd, 2006 | by Chef |

You’ll Need: * 3 pounds lamb, cut medium size cubes
* 1/2 pound butter
* 1 onion, chopped
* 1 1/2 pounds tomatoes, peeled and strained ( or 1 tablespoon tomato paste diluted with 1 cup water)
* Salt
* Pepper
* 8 cups water
* 4 cups raw rice

Procedures :
Wash and dry the meat. Brown 2/3 of the butter in a 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 hour. Put meat into casserole and keep it warm. Strain the remaining sauce and measure it. Add water if necessary to make 8 or 9 cups. Pour into the 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. Serve hot.

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