Lamb Pilaf (Plov)

Steps

1. 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.
2. In a large pan, melt butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
3. Incorporate the cubed lamb, ground lamb, and minced garlic into the pan. Cook for another 5 minutes, stirring constantly until the meat is browned.
4. 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.
5. 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.
6. 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.