Ukrainian Lamb Plov Food

UKRAINIAN LAMB PLOV

Steps:

• Put the raisins and prunes in a small bowl and pour over enough water to cover.
• Add the lemon juice and leave to soak for at least 1 hour.
• Drain; roughly chop the prunes.
• Meanwhile, heat the butter in a large pan and cook the onion for 5 minutes.
• Add the lamb fillet cubes, ground lamb and garlic.
• Fry for 5 minutes, stirring constantly, until browned.
• Pour in 2/3 cups of the stock.
• Bring to the boil; lower heat; cover and simmer for 1 hour, or until the lamb is tender.
• Add the remaining stock and bring to a boil.
• Add the rice and saffron; stir; cover and simmer for 15 minutes, or until rice is tender.
• Stir in the raisins, chopped prunes, salt and pepper.
• Heat through for a few minutes, serve with sprigs of parsley.

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.