Lamb Pilaf (Plov)

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cover the prunes with water in a bowl, stir in the lemon juice, and leave to soak for at least 1 hour.
2. Drain the prunes and chop them roughly.
3. Melt the butter in a large pan and fry the chopped onion for 5 minutes until softened.
4. Add the cubed lamb, minced lamb and crushed garlic, and fry for 5 minutes, stirring often, until browned all over.
5. Pour in 150ml of the stock, bring to the boil, then reduce the heat, cover, and simmer for 1 hour, or until the lamb is tender.
6. Stir in the remaining stock and bring back to the boil.
7. Rinse the rice, add it to the pan with the saffron, stir, cover, and simmer for 15 minutes, or until the rice is tender.
8. Fold in the chopped prunes, season with salt and pepper, and warm through for a few minutes.
9. Transfer to a warmed dish and scatter with parsley to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.