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Rice with Mutton (Veneto)


Lean Mutton- 1 1/2 pounds

Butter- 4 tbsps

Onion, sliced- 1 small

Ripe or canned tomatoes, peeled or seeded- 1 pound

Salt and pepper

Ground cinnamon- pinch

Rice- 2 1/2 cups

Boiling meat stock- 10 cups

Grated parmesan cheese- 3/4 cup


The meat used in this recipe should be mutton or lamb cutlets, cut into small pieces.

Melt the butter in a large pan and saute the onion over a moderate heat until golden brown. Add the meat and brown it all over. Add the tomatoes and season to taste with salt, pepper and cinnamon.  Cover and cook slowly for 1 1/2 hours. Take the pan from the heat, let it cool a little, then take out the meat and bone it. Return the meat to the pan, stir it into the sauce and bring it to a boil.

Add the rice, stirring, and cook for 5 minutes, stirring frequently. Add a cup of boiling stock and when this has been absorbed into the rice, add another cup. Continue in this manner until all the stock has been absorbed into the rice and the rice is tender, stirring very frequently. Stir in the parmesan cheese and serve at once.

Serves 6.

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