Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
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

Non-Veg📍Russian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Lamb

Ingredients for Lamb Pilaf (Plov)

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Lamb

50g

Prunes

120g

Lemon Juice

1 tbs

Butter

2 tbs

Onion

1 chopped

Lamb

450g

Garlic

2 cloves

Vegetable Stock

600ml

Rice

2 cups

Saffron

Pinch

Parsley

Garnish

Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.

Step-by-Step Instructions

Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.

Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.

Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.

Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.

Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.