Ukrainian Lamb Plov - cooking recipe

Ingredients

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)

Preparation

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