Lamb
Authentic Lamb Pilaf (Plov)
Learn how to prepare Authentic Lamb Pilaf (Plov) with this simple recipe. Perfect for Lamb and ideal for Russian lovers....
⏱️
10 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
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
Instructions
1
Place the raisins and prunes into a small container and empty over enough liquid to seal.
2
mix in lemon nectar and let soak for at least 1 hour.
3
strain.
4
Roughly chop the prunes.
5
Meanwhile, scalding up the margarine in a large pot, mix in the shallot, and make for 5 mins.
6
mix in cubed lamb, ground lamb, and crushed garlic cloves.
7
pot-fry for 5 mins, stirring constantly until browned.
8
empty 2/3 cup (150 milliliters) of stock into the pot.
9
Bring to a bring to a bubble gently, then lower the scalding up, seal, and bubble gently for 1 hour, or until the lamb is succulent.
10
mix in the remaining stock and bring to a bring to a bubble gently.
11
mix in rinsed long-grain white rice and a large pinch of saffron.
12
agitate, then seal, and bubble gently for 15 mins, or until the rice is succulent.
13
mix in the drained raisins, drained cut up prunes, and table salt and pepper to palate.
14
scalding up through for a few mins, then turn out onto a warmed serving dish and accentuate with sprigs of flat-leaf parsley.
Recipe Information
Cuisine
Russian
Russian
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
40 minsTotal Time
50 minsMaster Chef
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