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- 2 lbs. lamb (from leg)
- 1 cup rice
- 1 large onion, sliced
- ¼ cup olive oil
- ½ can of tomato paste
- 1 cup warm water
- Salt and pepper to taste
Have lamb cut into small cubes as for stew.
Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is soft. Add salt and pepper.
Blend tomato paste in cup of warm water; add to lamb. Cover; simmer about 45 minutes or until tender.
In the meantime, cook rice about 20 minutes in 2 quarts of boiling water to which ½ teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.
Arrange rice on hot platter, leaving space in the center. Place lamb in hollow; pour sauce over lamb.
Serve very hot. Serves 4 to 6.