|Onion||1 , slivered|
|Lamb||1 Pound, cut into long, thin slices|
|Carrots||2 , diced the size of peas|
|Celery stalks||2 , cut diagonally into 0.5-inch slices|
|Tomatoes||3 Medium, peeled and diced|
|Dried oregano||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Black pepper||1 Teaspoon|
|Hot red pepper||1 Pinch|
|Shelled peas||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs) (For Garnish)|
|Long grain rice||2 Cup (32 tbs) (Uncle Ben's)|
|Lamb broth/Water with 3 cubes of bouillon||4 Cup (64 tbs)|
Heat the butter in a saucepan and saute the onion until it is translucent.
Add the meat and saute until it is browned, stirring frequently.
Add the carrots, celery, tomatoes, salt, dried oregano and water.
Cook, covered, about twenty minutes, until the meat is tender.
Season with the black and red pepper.
Add the peas.
Cook ten minutes longer.
Add more water if necessary.
Meanwhile, cook the rice by bringing the broth or bouillon to a boil over high heat in a saucepan.
Add the butter and salt.
Reduce heat and simmer about twenty minutes, or until the rice is tender and all the broth is absorbed.
Sprinkle with the pepper.
Cover for ten minutes.
Place the rice in a round bowl or mold.
Cover with a ptece of wax paper, press down gently so the rice will hold together when unmolded.
Remove the wax paper, place a serving platter over the mold and invert.
Arrange some of the meat mixture in the center of the rice.
Surround the rice with the remaining meat.
Garnish with the parsley.