Atzem Pilafi - cooking recipe

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

Preparation

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, 20-30 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.