Lamb Pilaf (Plov)

Ingredients

• 50 gRaisin
• 120 gPlum
• 1 tbspLemon juice
• 2 tbspButter
• 1 pcsOnion
• 450 gLamb
• 2 pcsGarlic clove
• 600 mlVegetable broth
• 400 gRice
• 0.05 gSaffron
• 10 gParsley
• 5 gSalt
• 1 tspPepper

Instructions

1. 1

   Soak the dried fruit

   • Place raisins and prunes in a small bowl, cover with enough water and add the lemon juice.
   • Soak for at least 1 hour, then drain and roughly chop the prunes.
2. 2

   Brown the meat

   • Heat the butter in a large pan.
   • Add the onion and cook for 5 minutes until translucent.
   • Add the cubed lamb and crushed garlic and fry for about 5 minutes until browned.
3. 3

   Simmer the lamb

   • Pour in 150 ml of stock, bring to a boil, reduce heat, cover and simmer for about 1 hour until lamb is tender.
4. 4

   Cook the rice

   • Add the remaining stock and bring to a boil.
   • Stir in the rinsed rice and a pinch of saffron, cover and simmer for 15 minutes until rice is tender.
5. 5

   Finish and serve

   • Stir in the drained raisins and chopped prunes.
   • Season with salt and pepper, heat through, turn out onto a warmed serving dish and garnish with parsley.