Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Leg of lamb or veal

  2. 1 1/4 cups 247g / 8.7oz Butter

  3. 3 cups 187g / 6.6oz Onions - chopped (medium)

  4. 1/2 cup 118ml White wine

  5. 1 1/2 lbs 681g / 24oz Tomatoes - peeled/strained or 1 tablespoon 15ml Tomato paste diluted with:

  6. Salt and pepper to taste

  7. 1 cup 237ml Water

  8. 3 cups 480g / 16oz Raw rice

Instructions Jump to Ingredients ↑

  1. Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds of the butter. Add onions and brown these too. Add wine, tomatoes (or tomato paste), salt, and pepper. Cook for about 5 minutes. Add water. Cook until meat is tender and about 1 cup sauce remains.

  2. Cook rice as directed on package. Melt remaining butter and add it to rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice and pack lightly. Turn out onto a platter so meat is on top; the sauce will run down the sides of the rice.


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