Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Leg of lamb or veal
1 1/4 c Butter
3 ea Med. onions, chopped
1/2 c White wine
1 1/2 lb Tomatoes, peeled/strained OR
1 tb Tomato paste diluted with:
1 c Water
Salt pepper to taste
1 c Water
3 c 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 (or tomato paste), salt, and pepper. Cook for about 5
minutes. Addd 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.

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