Ingredients
- Lamb, cubed (450g)
- Lamb, ground (50g)
- Prunes, chopped (120g)
- Lemon juice (1 tbsp)
- Butter (2 tbsp)
- Onion, chopped (1)
- Garlic, minced (2 cloves)
- Vegetable stock (600ml)
- Long-grain white rice (2 cups)
- Saffron (Pinch)
- Parsley, for garnish (To taste)
Instructions
Steps
- In a small bowl, soak the raisins and prunes in enough water to cover them, adding lemon juice. Let them sit for at least 1 hour, then drain and roughly chop the prunes.
- In a large pan, melt butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Incorporate the cubed lamb, ground lamb, and minced garlic into the pan. Cook for another 5 minutes, stirring constantly until the meat is browned.
- Pour in 150 ml of vegetable stock and bring to a boil. Reduce the heat, cover, and let it simmer for about 1 hour until the lamb is tender.
- Add the remaining stock to the pan and bring to a boil again. Stir in rice and a pinch of saffron. Cover and simmer for 15 minutes, or until the rice is cooked through.
- Finally, mix in the drained raisins, chopped prunes, and season with salt and pepper to taste. Heat through for a few minutes. Serve on a warmed dish and garnish with fresh parsley.