Lamb Pilaf (Plov)
Lamb Pilaf (Plov) — a traditional Russian lamb dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Russian, Dinner
Ingredients
- 50 g lamb
- 120 g prunes
- 1 tbsp lemon juice
- 2 g butter
- 1 g onions
- 450 g lamb
- 2 pcs garlic
- 600 ml vegetable stock
- 2 cup rice
- 1 tsp saffron
- 1 pcs garnish parsley
Instructions
- Put the raisins and prunes into a small bowl, pour in enough water to cover them, stir in the lemon juice, and leave to soak for at least 1 hour.
- Drain the fruit well.
- Coarsely chop the drained prunes.
- Melt the butter in a large skillet, add the onion and sauté for 5 minutes.
- Add the cubed lamb, ground lamb and crushed garlic and cook, stirring continuously, for 5 minutes until browned.
- Add 2/3 cup (150 milliliters) of stock to the pan, bring to a boil, then lower the heat, cover and simmer for 1 hour or until the lamb is tender.
- Pour in the remaining stock and bring to a boil, then add the rinsed long-grain white rice and a generous pinch of saffron, stir, cover and simmer for 15 minutes or until the rice is cooked through.
- Fold in the drained raisins and chopped prunes, season with salt and pepper to taste, and heat for a few minutes until warmed through.
- Transfer the mixture to a warmed serving dish and garnish with sprigs of flat-leaf parsley.