Lamb Pilaf (Plov)
Cuisine Russian Sans porc
Instructions
- 1
Place the raisins and prunes into a small bowl and Verser over enough water to Couvrir
- 2
Ajouter Citron juice and let soak for at least 1 hour
- 3
Roughly Hacher the prunes.
- 4
Meanwhile, Chauffer the Beurre in a large pan, Ajouter the Oignon, and Cuire for 5 minutes
- 5
Ajouter cubed Agneau, ground Agneau, and crushed Ail cloves
- 6
Frire for 5 minutes, stirring constantly until browned.
- 7
Verser 2/3 Tasse (150 milliliters) of stock into the pan
- 8
Bring to a Bouillir, then lower the Chauffer, Couvrir, and Mijoter for 1 hour, or until the Agneau is tender.
- 9
Ajouter the remaining stock and bring to a Bouillir
- 10
Ajouter rinsed long-grain white Riz and a large pinch of saffron
- 11
Remuer, then Couvrir, and Mijoter for 15 minutes, or until the Riz is tender.
- 12
Ajouter the drained raisins, drained chopped prunes, and Sel and Poivre to taste
- 13
Chauffer through for a few minutes, then turn out onto a warmed serving dish and Garnir with sprigs of flat-leaf Persil.
