Ingredients Jump to Instructions ↓

  1. 2 pounds leg of lamb or veal

  2. 1 1/4 cups butter

  3. 3 medium onions -- chopped

  4. 1/2 cup white wine

  5. 1 1/2 pounds tomatoes -- peeled/strained or 1 tablespoon tomato paste diluted with:

  6. 1 cup water salt and pepper to taste

  7. 1 cup water

  8. 3 cups raw rice

Instructions Jump to Ingredients ↑

  1. Preparation : 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. 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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