Lamb Pilaf (Plov)
Allergens: Gluten, Milk
Central Asian lamb pilaf, rice cooked with chops, prunes and lemon into a rich one-pot.
Ingredients
- Stock cubes 600 ml
- Fresh parsley
- Garlic 2 clove
- Lemon 1 tbsp
- Onion 1
- Lamb chops 450 g
- Butter 2 tbsp
- Basmati rice 2 cup
- Prunes 120 g
- Saffron
Method
- 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.