| Ingredients:
50gm blanched slivered almonds.
4 tbsp vegetable oil.
800gm cubed lamb.
2 large carrots, cut into julienne strips.
2 large onions, thinly sliced.
75gm dried apricots, chopped.
50gm raisins.
675gm long grain white rice.
Salt and freshly ground black pepper.
425ml chicken stock.
150ml orange juice.
1 tsp grated orange rind.
600ml water.
1 medium red apple, cored and chopped.
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Method:
Preheat the oven to 200 C, scatter
the almonds on a baking sheet and toast in the
oven until golden - about 5 minutes. Set a side
and turn the oven down to 180 C.
Heat the oil in a very large frying pan over a
medium-high heat. When just smoking, add the cubed
lamb and sauté for 6 minutes or until well
browned.
Take the meat out of the frying pan and set aside.
Turn the heat down slightly and sauté the
carrots in the oil for 3 minutes, stirring.
Add the onions and continue to sauté for
another 6 minutes until soft and lightly coloured.
Stir in the dried apricots, raisins and rice.
Cook for 2 minutes until the rice is coated with
the oil and is becoming opaque.
Add the meat to the rice mixture, season to taste,
then pour over the chicken stock, orange juice
and rind, and water. Bring to the boil, then transfer
to a large casserole dish and place in the oven.
Bake for 40 minutes or until all the liquid is
absorbed.
Serving:
Remove the Plov from the oven,
stir in the chopped apple and transfer it to a
large serving dish, making a neat mound. Scatter
the toasted almonds over the top and serve.
Serves 6-8.
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