Rice with lamb and pineapple

Rice with lamb and pineapple

Plof

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

A Russian rice dish made with lamb, this has a hint of natural sweetness from the pineapple juice and carrots.

Ingredients

Quantity Ingredient
80ml olive oil
4-5 onions, chopped
3 carrots, grated
1.5kg trimmed lamb shoulder or leg meat, cubed
300g basmati or jasmine rice, washed
440g can unsweetened pineapple, juiced
3-4 cloves garlic, minced
salt
ground black pepper

Method

  1. Heat the oil in a non-stick saucepan and sauté the onions and carrots until softened. Add the lamb and cook, covered, on a low heat until meat is cooked through, about 1–1½ hours.
  2. Add the rice, pineapple juice, garlic, salt and pepper to the saucepan and cover with boiling water about a finger’s width above the rice and meat mixture.
  3. Cook uncovered until the water evaporates and the rice is al dente. Remove from heat, place a tea towel over the saucepan and cover with the lid. Leave to rest for 10–15 minutes. Serve hot.
Tags:
Jewish
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