 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Plov is the Russian name for this rice dish popular throughout eastern Europe. A classic dish that each Ukrainian home has their own way of fixing. We add or omit the dried fruit depending on moods. Can be made in a crockpot. Ingredients:
1/2 cup raisins |
1/2 cup prune, pits removed |
1 tablespoon lemon juice |
2 tablespoons butter |
1 large onion, chopped |
1 lb lamb fillet, cut in 1 inch cubes |
8 ounces ground lamb |
2 garlic cloves, crushed |
2 1/2 cups lamb stock or 2 1/2 cups vegetable stock |
2 cups long grain rice |
1 pinch saffron |
salt and pepper |
parsley (to garnish) |
Directions:
1. Put the raisins and prunes in a small bowl and pour over enough water to cover.
2. Add the lemon juice and leave to soak for at least 1 hour.
3. Drain; roughly chop the prunes.
4. Meanwhile, heat the butter in a large pan and cook the onion for 5 minutes.
5. Add the lamb fillet cubes, ground lamb and garlic.
6. Fry for 5 minutes, stirring constantly, until browned.
7. Pour in 2/3 cups of the stock.
8. Bring to the boil; lower heat; cover and simmer for 1 hour, or until the lamb is tender.
9. Add the remaining stock and bring to a boil.
10. Add the rice and saffron; stir; cover and simmer for 15 minutes, or until rice is tender.
11. Stir in the raisins, chopped prunes, salt and pepper.
12. Heat through for a few minutes, serve with sprigs of parsley.
|
|