Lamb and dried fruit pilaf

2 servings


Cut the lamb into pieces, fry in butter with finely chopped onions, fold into a low saucepan, pour up to half with broth or boiling water, add the bay leaf and simmer under the lid until half cooked, then add the rice, washed raisins and prunes. Pour all over the broth and simmer the rice until it is full over a low heat or oven for at least 2 hours under a lid.