Lamb Pilaf (Plov)

Ingredients

• 1/3 cupraisins, soaked with the prunes, then drained
• 4 ozprunes, soaked, drained and roughly chopped
• 1 tbsplemon juice, for soaking the dried fruit
• 2 tbspbutter, for browning the onion and lamb
• 1onion, chopped
• 1 lblamb, cubed shoulder or leg
• 2 clovesgarlic, crushed
• 2 1/2 cupsvegetable stock, 150 ml for the braise, the rest for the rice
• 2 cupslong-grain white rice, rinsed until the water runs clear
• saffron, a large pinch, added with the rice
• flat-leaf parsley, sprigs, to garnish
• salt, to taste
• black pepper, to taste

Method

1. 1

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

2. 2

   Pour in a quarter of the stock, bring to a boil, then lower the heat, cover and simmer for 1 hour until the lamb is tender.

3. 3

   While the lamb simmers, put the raisins and prunes in a small bowl, cover with cold water and add the lemon juice. Leave them to soak until the rice is done.

4. 4

   Add the remaining stock and bring to a boil. Stir in the rinsed rice and the saffron, then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid absorbed.

5. 5

   Drain the raisins and prunes, roughly chop the prunes and stir them into the rice. Season with salt and pepper. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with parsley sprigs.

Nutrition per serving