Lamb "Atzem" with rice pilaf - Greek version

This is one of the most classic recipes for potted lamb and, fortunately for us, arrived at our tables thanks to the Greeks of Asia Minor years ago but it goes back to the era of the Ottoman Empire! I call it "Greek version" because it is a recipe we rather share with the Turkish cuisine but over there it is followed a bit differently. The word "atzem" ("acem" in Turkish language) indicates the method the rice is cooked, using the same broth/sauce the meat has been boiled in instead of water or other kinds of stock. The recipe is super delicious, full of aroma thanks to the pure butter (don't go cheap with this) and with the meat really tender and moist. This is the meaty version of "atzem" but there is also the one where only the rice is involved

Cooked by Nana Dareioti,

from "BHMAgourmet" magazine of "BHMA" newspaper (2011)

Ingredients (for 4-6 people):
2 tbsp. of olive oil
1 large yellow onion, grated
1 1/2Kg of lamb leg, cut in bite-size pieces (deboned)
4 water-glasses of hot water
1 tin of tomatoes concassé
1 tbsp. of tomato paste
1/2 tsp of granulated sugar
salt
pepper
2 water-glasses of rice (for pilaf)
1-2 tbsp. of butter
1 tbsp. of finely chopped flat-leaf parsley to garnish (optional)
1 tsp of ground allspice to sprinkle (optional)

Method:
Warm the oil in a spacious pot on medium heat. Sauté the onion, stirring with a wooden spoon until it is translucent and shiney.

Add the meat in the pot and stir until it is nicely browned on all sides. Pour over with the water, add the tomatoes, the tomato paste, the sugar and generously season with salt and pepper.

Cover the pot, turn the heat to medium-low and simmer the food for about 50 minutes or until it is really tender. When it is ready, using a slotted spoon, take the meat off the sauce and leave covered on a plate to stay warm.

Pass the food liquids through a fine sieve. You need 4 1/2 water-glasses of liquids for the rice. *** If it is less then add warm water enough to fit to the required quantity.

Transfer the food liquids back to the pot and allow to come to the boil. Then add the rice, stir with the wooden spoon, cover the pot and simmer in medium-low heat.

About 20-25 minutes later the rice should be ready. During cooking check if  there are enough liquids in the pot and add some more hot water if needed. *** The food should not dry out but rather resemble a risotto.

Take the pot off the heat, add the butter in and gently stir. Then add the meat and stir again.
*** Cover the pot with a clean kitchen towel and then with the lid and leave for 10-15 minutes allowing the excess steam to be absorbed.

Serve on a warmed serving platter while the food is hot, sprinkling on top with the allspice and the parsley.

Note:
What you could also do is to melt the butter and instead of stirring it into the pilaf, drizzle it over just before you take the platter at the table.