Lamb plov

28 Mar

Listed as an Eastern European dish in our cookbook ( though it also states that a similar dish with a similar name can also be found in Turkey and the Middle East (as Pilaf etc). Due to forgetting, once again, to get the right ingredients out of the freezer to defrost, again I had to stray a little, but only a little, from the recipe.

Raisins and prunes were soaked in warm water while onion and then garlic and lamb mince were fried off. At the same time, some brown rice bubbled away, before all this was mixed together with some stock and simmered for another 20 minutes until the rice was – finally – soft enough to eat.

Pretty tasty and very simple, though rather sweet due to all the dried fruits. Also another outing for the bargain lamb and mutton mince which has more flavour than the lean lamb mince. 7.5 out of 10. This may well reappear later in the year with different spices!

Mr M


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