4 pounds boneless lamb cut into 1” chunks
3 large cans tomatoes (I think they are 28 ounces)
1 pound rice
3 or 4 large onions, coarsely chopped
salt and pepper to taste

Preheat oven to 400 F.

Soak rice in cold water, changing water a few times to remove starch.

Chop onion and put in large roaster oven with tomatoes and bring to a boil. Add lamb and let simmer for 10 minutes..

Bake until lamb is cooked, about 1 hour, remove lamb from roaster and keep covered to prevent drying out. Add rice to roaster and mix well. Bake for 10 minutes, put meat in on top of rice and cook till rice is done, about 20 to 30 minutes. Occasionally take fork and stick in rice to equalize broth throughout. Do not stir

Recipe submitted by Spice