Lamb Pilaf (Plov)

Ingredients

• 50 graisins, soaked with the prunes, then drained
• 120 gprunes, soaked, drained and roughly chopped
• 1 tbsplemon juice, for soaking the dried fruit
• 2 tbspbutter, for browning the onion and lamb
• 1onion, chopped
• 450 glamb, cubed shoulder or leg
• 2 clovegarlic, crushed
• 600 mlvegetable stock, 150 ml for the braise, the rest for the rice
• 2 cuplong-grain white rice, rinsed until the water runs clear
• saffron, a large pinch, added with the rice
• flat-leaf parsley, sprigs, to garnish

Method

1. 1

   Place the raisins and prunes in a small bowl, cover with cold water and add the lemon juice. Soak for at least 1 hour, then drain. Roughly chop the prunes.

2. 2

   Melt the butter in a large pan, add the onion and cook for 5 minutes. Add the cubed lamb and crushed garlic. Fry for 5 minutes, stirring constantly, until browned.

3. 3

   Pour in 150ml of the stock, bring to the boil, then lower the heat, cover and simmer for 1 hour until the lamb is tender.

4. 4

   Add the remaining stock and bring to the boil. Stir in the rinsed rice and the saffron, then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid absorbed.

5. 5

   Stir in the drained raisins and chopped prunes. Season with salt and pepper. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with parsley sprigs.