Lamb Pilaf (Plov)
personRecipeLibrary
Russian Lamb recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicRussian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53083.
Provider record: TheMealDB meal 53083 · updated snapshot-1159382c5a201788
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 50g Lamb
- 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
YouTubeDirections
- 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.