Turkish Lamb Pot Roast

1 3-pound breast of lamb
2 tablespoons butter or margarine
Salt and pepper
1 medium onion, chopped
2 large tomatoes, peeled and chopped
1/8 teaspoon poultry seasoning
1 cup uncooked rice
1/3 cup currants
3 tablespoons pine nuts
1 tablespoon instant minced onion
Dash of ground allspice
Chopped parsley

In a heavy kettle, brown lamb in the butter and season with salt and pepper. Remove meat, and add onion. Cook, stirring, about five minutes. Add tomatoes, poultry seasoning and one cup of water. Bring to a boil, add lamb, cover, and simmer about one and a half hours, or until tender, adding more water if necessary.

Meanwhile, cook rice according to package directions. When meat is done, remove from kettle. Skim off fat from gravy. Add cooked rice, currants, pine nuts, onion and allspice. Add salt to taste. Add a little more water if necessary to moisten rice. Mix well with a fork. Put meat on top, cover, and heat slowly about five minutes.

Turn off heat and let stand in a warm place about ten minutes longer. Cut meat in ribs and arrange on rice. Sprinkle with parsley. Serves four.

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