Lamb
How To Make Lamb Pilaf (Plov)
This version of How To Make Lamb Pilaf (Plov) is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
10 Min Prep
🔥
40 Min Cook
🍽️
2 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 transfer over enough moisture to lid.
2
mix in lemon extract and let soak for at least 1 hour.
3
sieve.
4
Roughly chop the prunes.
5
Meanwhile, fiery up the margarine in a large wok, mix in the shallot, and char for 5 moments.
6
mix in cubed lamb, ground lamb, and crushed garlic cloves.
7
sauté for 5 moments, stirring constantly until browned.
8
transfer 2/3 cup (150 milliliters) of stock into the wok.
9
Bring to a heat to boiling point, then lower the fiery up, lid, and stew for 1 hour, or until the lamb is soft.
10
mix in the remaining stock and bring to a heat to boiling point.
11
mix in rinsed long-grain white rice and a large pinch of saffron.
12
mix gently, then lid, and stew for 15 moments, or until the rice is soft.
13
mix in the drained raisins, drained diced prunes, and table salt and pepper to non-sugary profile.
14
fiery up through for a few moments, 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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