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Friday, December 14, 2012,8:48 PM by
V.Chitralekha

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LAMB PLOV

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Put the raisins and prunes in a small bowl and pour over enough Water to cover. Add the lemon juice and leave to soak for at least 1 hour. Drain, and then roughly chop the prunes.
  • Meanwhile, heat the butter in a large pan and cook the onion for 5 minutes. Add the lamb fillet, minced lamb and garlic. Fry for 5 minutes. Stirring constantly until browned.
  • Pour in 150 ml/ ¼ pint/2/3 cup of the stock. Bring to the boil, then lower the beat, cover and simmer for 1 hour, or until the lamb is tender.
  • Add the remaining stock and bring to the boil. Add the rice and saffron. Stir, then cover and simmer for 15 minutes, or until the rice is tender.
  • Stir in the raisins, chopped prunes, salt and pepper. Heat through for a few minutes, then turn on to a warmed serving dish and garnish with sprigs of flat leaf parsley.

INGREDIENTS

  • 50 grams raisins
  • 125 grams stoned prunes
  • 1 tablespoon lemon juice
  • 2 tablespoon butter
  • 1 large onion, chopped
  • 450 grams Lamb fillet, trimmed and cut into ½ inch cubes 
  • 225 grams lean minced lamb 
  • 2 garlic cloves, crushed
  • 600 ml lamb or vegetable stock
  • 350 grams long-grain rice 
  • Large pinch of saffron 
  • Salt and freshly ground black pepper sprigs of that leaf parsley, to garnish

6 comments for “Lamb Plov”

  • Posted Saturday, February 11, 2023 at 6:14:12 PM

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