Lamb plov — fragrant rice pilaf with tender lamb, sweet prunes and raisins, and a hint of saffron. A comforting, gently sweet one-pot from Central Asia.
- 120g Prunes
- 1 tbs Lemon Juice
- 2 tbs Butter
- 1 chopped Onion
- 450g Lamb
- 2 cloves Garlic
- 600ml Vegetable Stock
- 2 cups Rice
- Pinch Saffron
- Garnish Parsley
Video
Preparation
- Place the raisins and prunes in a small bowl, cover with water, add the lemon juice, and soak for at least 1 hour, then drain and roughly chop the prunes.
- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add the cubed lamb (and any ground lamb) and crushed garlic, and fry for 5 minutes, stirring constantly, until browned.
- Pour in 2/3 cup (150ml) of the stock, bring to the boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining stock and bring to the boil. Add the rinsed rice and a large pinch of saffron, stir, cover, and simmer for 15 minutes, or until the rice is tender.
- Add the drained raisins, chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed dish and garnish with parsley.
