Ingredients

• 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

Instructions

• 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.