Pilafi Tas Kebab

Course : Greek
Serves: 10
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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
1 teaspoon salt and pepper to taste
1 cup water
3 cups raw rice

Preparation / Directions:

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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