Russian · lamb

Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Yield: 4 servings
Cuisine: Russian
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb50 g
Prunes120 g
Lemon Juice1 tbsp
Butter2 tbsp
Onion1
Lamb450 g
Garlic2 cloves
Vegetable Stock600 ml
Rice2 cups
Saffron
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

1
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.
2
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.
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.

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