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Plov (Russian lamb pilaf)

Method

  • Heat the oil in a large heavy-bottomed pot (or casserole) and brown the lamb all over, in 2-3 lots. Remove and drain.
  • Then add a little fresh oil to the pot, if needed and gently saute the onions, carrots and garlic until reasonably tender, stirring continually and scraping the bottom of the pot as you do so.
  • Return the lamb to the pot with 1 litre stock, the tomatoes, seasonings and paprika. Mix well and bring to the boil. Lower the heat and gently simmer for about ¾ hour until the lamb is tender.
  • Then add the rice with a little more stock if needed. Stir and simmer for 20-25 mins until the rice is tender and the liquid has evaporated. Taste for seasoning.
  • Serve with a dollop of sour cream on top.
  • nb. This dish is even better if made a day or two in advance.

Ingredients

  • 2/3 cup vegetable oil
  • 1 kg lean lamb, diced
  • 2 onions, chopped
  • 2 medium carrots, diced
  • 3 large garlic cloves, crushed
  • 1+ litre chicken stock
  • 3 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 2 tbsp paprika
  • 500 gm Basmati (long grain) rice, well washed & drained
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm