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Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Ingredients: 50 g Lamb; 120 g Prunes; 1 tbs Lemon Juice; 2 tbs Butter; 1 chopped Onion; 450 g Lamb; 2 cloves Garlic; 600 ml Vegetable Stock; 2 cups Rice; Pinch Saffron; Garnish Parsley

Russian lamb dish from TheMealDB, the open recipe collection. Originally published by thespruceeats.com.

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Ingredients

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

Method

1
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.
2
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.
3
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.
4
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.
5
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.

Lamb Pilaf (Plov)

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Ingredients

Method

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