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Categories:
raisins lemon juice butter onion lamb fillet ground lamb garlic lamb stock long grain rice saffron salt parsley
Viewed: 36 - Published at: 6 years agoIngredients
- 1/2 cup raisins
- 1/2 cup prune, pits removed
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 large onion, chopped
- 1 lb lamb fillet, cut in 1 inch cubes
- 8 ounces ground lamb
- 2 garlic cloves, crushed
- 2 1/2 cups lamb stock or 2 1/2 cups vegetable stock
- 2 cups long grain rice
- 1 pinch saffron
- salt and pepper
- parsley (to garnish)
Method
- 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.
