Lamb Pilaf (Plov)

Lamb · Russian classic.

Ingredients

• 50g Lamb
• 120g Prunes
• 1 tbs Lemon Juice
• 2 tbs Butter
• 1 chopped Onion
• 450g Lamb
• 2 cloves Garlic
• 600ml Vegetable Stock
• 2 cups Rice
• Pinch Saffron
• Garnish Parsley

Method

1. Cover and cook — Place the raisins and prunes into a small bowl and pour over enough water to cover.
2. Add ingredients — Add lemon juice and let soak for at least 1 hour. Drain.
3. Prep and chop — Roughly chop the prunes. Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes.
4. Add ingredients — Add cubed lamb, ground lamb, and crushed garlic cloves.
5. Fry — Fry for 5 minutes, stirring constantly until browned.
6. Continue cooking — Pour 2/3 cup (150 milliliters) of stock into the pan.
7. Bring to a boil — Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
8. Bring to a boil — Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron.
9. Simmer — Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
10. Prep and chop — Add the drained raisins, drained chopped prunes, and salt and pepper to taste.
11. Heat the pan — Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.

More Russia recipes

• Beef stroganoff
• Blini Pancakes
• Cabbage Soup (Shchi)
• Fish Soup (Ukha)
• Potato Salad (Olivier Salad)
• Strawberries Romanoff