Ingredients

• 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

Instructions

• 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.