• 2 pounds leg of lamb or veal
• 1 1/4 cups butter
• 3 medium onions, chopped
• 1/2 cup white wine
• 1 1/2 pounds tomatoes, peeled/strained or
• 1 tablespoon tomato paste diluted with:
• 1 cup water
• salt & pepper to taste
• 1 cup water
• 3 cups raw rice

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, salt, and pepper. Cook for about 5 minutes. Add water. Cook until meat is tender and about 1 c. 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.