Pilafi Tas Kebab Recipe - Cooking Index
2 lbs | 908g / 32oz | Leg of lamb or veal |
1 1/4 cups | 247g / 8.7oz | Butter |
3 cups | 187g / 6.6oz | Onions - chopped (medium) |
1/2 cup | 118ml | White wine |
1 1/2 lbs | 681g / 24oz | Tomatoes - peeled/strained or |
1 tablespoon | 15ml | Tomato paste diluted with: |
1 cup | 237ml | Water |
Salt and pepper to taste | ||
1 cup | 237ml | Water |
3 cups | 480g / 16oz | 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. 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.
Source:
Jeff Smith
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