Ukrainian Lamb Plov

• 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)

1. Put the raisins and prunes in a small bowl and pour over enough water to cover.
2. Add the lemon juice and leave to soak for at least 1 hour.
3. Drain; roughly chop the prunes.
4. Meanwhile, heat the butter in a large pan and cook the onion for 5 minutes.
5. Add the lamb fillet cubes, ground lamb and garlic.
6. Fry for 5 minutes, stirring constantly, until browned.
7. Pour in 2/3 cups of the stock.
8. Bring to the boil; lower heat; cover and simmer for 1 hour, or until the lamb is tender.
9. Add the remaining stock and bring to a boil.
10. Add the rice and saffron; stir; cover and simmer for 15 minutes, or until rice is tender.
11. Stir in the raisins, chopped prunes, salt and pepper.
12. Heat through for a few minutes, serve with sprigs of parsley.

raisins, lemon juice, butter, onion, lamb fillet, ground lamb, garlic, lamb stock, long grain rice, saffron, salt, parsley

Taken from www.food.com/recipe/ukrainian-lamb-plov-485910 (may not work)