Title: Atzem pilafi
 Categories: Main dish, Pasta/rice, Greek
      Yield: 10 Servings
 
      3 lb Lamb, cut 1 1/2" cubes
    1/2 lb Butter
      1    Onion, chopped
  1 1/2 lb Tomatoes, peeled,strained OR
      1 tb Tomato paste diluted with:
      1 c  Water
           Salt & pepper to taste
      8 c  Water
      4 c  Raw rice
 
     Wash and dry meat.  Brown 2/3 of the butter in lge. 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, abt. 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.