Russian · lamb

Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Yield: 4 servings
Cuisine: Russian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb50 g
Prunes120 g
Lemon Juice1 tbsp
Butter2 tbsp
Onion1
Lamb450 g
Garlic2 cloves
Vegetable Stock600 ml
Rice2 cups
Saffron
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
2
Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
3
Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.

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