Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
prune	1/2	cup		122.85	32.525999999999996	1.0179	0.23399999999999999
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
lamb fillet	1		cut	403.4676	0.0	89.7602	2.2667
lamb	8	ounces	ground	605.556	0.0	38.2838	48.9661
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
lamb stock	2 1/2	cups		403.4676	0.0	89.7602	2.2667
grain rice	2	cups		403.4676	0.0	89.7602	2.2667
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
salt pepper				403.4676	0.0	89.7602	2.2667
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.