• 3-4 lb leg of lamb
  • 1 chopped onion
  • 4 cups of rice
  • 3/4 cup of good butter
  • 1 lb. 10 oz. ripe canned tomatoes
  • 1 tablespoon tomato paste
  • salt
  • pepper


Cut the meat into small pieces, rinse and drain. Heat 2/3
of the butter in a pot and saute the meat with the onion. Then add strained tomatoes or tomato paste, diluted in a glass of water, salt, pepper and 8 cups of water. Cover the pot and simmer the meat. After it hs cooked, strain the meat broth. Place the meat in another pot and keep warm. Measure out the broth 8 to 9 cups to be double the quantity of the rice and bring to a boil. Add rice to the boiled meat broth. Stir with fork to avoid lumping. Cover and let the rice simmer until it absorbs the broth. Then add the meat. Remove from the fire. Heat the 1/3 cup of butter not yet used and pour over the pilaf. Cover the pot with a clean towel for five minutes and serve immediately.

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Submitted 6/13/05.
Source: Adventures in Greek Cooking, St. Louis, MO
Submitted By: Kathy Gassner
Atzem Pilafi (Lamb Stew Pilaf)