Atzem Pilafi

• Ready In: 40 mins
• Serves: 10

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.