Lamb Pilaf (Plov)

Method

1. 1

   Place the raisins and 120 g of prunes into a small bowl and pour over enough water to cover. Add 1 tbsp of lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.

2. 2

   Meanwhile, heat 2 tbsp of butter in a large pan, add 1 chopped onion, and cook for 5 minutes. Add cubed 50 g of lamb, ground 450 g of lamb, and crushed 2 garlics cloves. Fry for 5 minutes, stirring constantly until browned.

3. 3

   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.

4. 4

   Add the remaining stock and bring to a boil. Add rinsed long-grain white 370 g of rice and a large pinch of 1 pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.

5. 5

   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 Garnish parsley.