Lamb Pilaf (Plov)

What you need

Ingredients

Measured for 6 servings.

• 50 gSeedless raisins
• 120 gDried Prunes
• 15 mlLemon Juice
• 28 gButter
• 120 gOnion
• 450 gBoneless trimmed lamb shoulder, raw and cubed
• 225 gGround Lamb, raw
• 10 gGarlic
• 600 mlVegetable Stock
• 200 mlBoiling water for rice
• 350 gLong-Grain White Rice, dry
• 0.2 gSaffron
• 10 gParsley

Make it

Method

1. 01

   Cover 50 g seedless raisins and 120 g pitted dried prunes with tap water and 15 ml lemon juice; soak for at least one hour while the lamb braises. Drain and halve the prunes. Separately rinse 350 g dry long-grain rice until the water runs clearer. Trim visible fat from boneless lamb shoulder and weigh 450 g raw edible cubes; measure 225 g raw ground lamb.

2. 02

   Melt 28 g butter in a deep covered pan. Soften 120 g diced onion for about 5 minutes, then add both lamb portions and 10 g crushed garlic; brown, breaking up the ground lamb. Pour in 150 ml of the measured 600 ml stock, cover and simmer gently for about an hour until the shoulder cubes are tender and the ground meat is fully cooked. Check occasionally that the pan does not dry out.

3. 03

   Add the rinsed rice, remaining 450 ml stock, 200 ml boiling water and 0.2 g saffron. Stir once, bring to a simmer, cover tightly and cook on low heat for about 15–20 minutes without frequent stirring; the rice should be tender and the liquid absorbed. If the rice is still firm, add a small splash of boiling water and continue covered briefly.

4. 04

   Fold in the drained raisins and prunes, heat through and let the covered pan rest off the heat for 10 minutes. Sprinkle with 10 g parsley and divide into six equal portions. The nutritional estimate counts the measured dry rice and both lamb types, not the discarded fruit-soaking water; actual fat depends on trimming and ground-lamb product.