Lamb Pilaf (Plov)

Name: Lamb Pilaf (Plov)
Yield: 5
Cuisine: Rusa
Ingredients: 2 cups Rice; 2 tablespoons Butter; 1 Onion; 2 cloves Garlic; 1 tablespoon Lemon Juice; Parsley; pinches Saffron; 600 ml Vegetable Stock; 120 g Prunes; 450 g Lamb

Fácil

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein14 %22 g
Carbs50 %79 g
Fat36 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	629 kcal	186 kcal
Protein	22 g	6.5 g
Carbs	79 g	23.4 g
Fat	25 g	7.4 g

One serving is about 338 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Russian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Russian

Ingredients

480 ml RiceOriginal: 2 cups
2 tablespoons Butter
1 Onion (chopped)
2 cloves Garlic
1 tablespoon Lemon Juice
Parsley (Garnish)
pinches Saffron
600 ml Vegetable Stock
120 g Prunes
450 g Lamb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.
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.
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.
Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.