Lam pilav (pilaf, pilau)

Lamb pilav (pilaffe, pilau) is made with long-grain rice, saffron, raisins, prunes and lamb. If you can't get your hands on lamb dough, you can use regular ground beef.  The recipe is suitable for 6 people.

1 tbsp lemon juice

50 g raisins

100 g prunes

1 good blob of butter

1 large onion (finely chopped)

450 g boneless lamb in cubes of about 1 × 1 cm or lamb chops

225 g lamb dough

2 garlic cloves (finely chopped)

6 dl lamb power / vegetable power or fund and water

350 g long-grain rice

1 large pinch of saffron

Salt and pepper

Parsley leaves

Put raisins and prunes in a small bowl and pour over water so that it covers. Add lemon juice and let it steep for at least 1 hour. Pour off the water, let it dry and chop the prunes roughly.

Heat the butter in a large frying pan, add the onion and cook for 5 minutes. Add the lamb and garlic and let it brown, stirring occasionally.

Pour over the power, bring to the boil, put on the lid and simmer for 1 hour, or more, until the lamb is tender.

Add rice and saffron. Stir so everything is mixed, put on a lid and simmer until the rice is tender (look at the rice pack approx. How long it will take). If the dish gets too dry before the rice is ready, add more power or a little water and stock.

Add raisins and prunes and season with salt and pepper. Let everything soak for a few minutes before serving. Garnish lamb pilav (pilaff) with a little finely chopped parsley.


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