Lamb Pilaf (Plov)

Instructions

1- Place the raisins and prunes into a small bowl and pour over enough water to cover.

2- Add lemon juice and let soak for at least 1 hour.

3- Drain.

4- Roughly chop the prunes.

5- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes.

6- Add cubed lamb, ground lamb, and crushed garlic cloves.

7- Fry for 5 minutes, stirring constantly until browned.

8- Pour 2/3 cup (150 milliliters) of stock into the pan.

9- Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.

10- Add the remaining stock and bring to a boil.

11- Add rinsed long-grain white rice and a large pinch of saffron.

12- Stir, then cover, and simmer for 15 minutes, or until the rice is tender.

13- Add the drained raisins, drained chopped prunes, and salt and pepper to taste.

14- Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.