Rice with lamb and pineapple recipe (plof)

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Created by Susie Roitman

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Cuisine: Russian
Serves 8–10

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

More Cooking from Memory recipes

Ingredients

80 ml (3 fl oz) olive oil
4–5 onions, chopped
3 carrots, grated
1.5 kg (3 lb) trimmed lamb, cubed
300 g (11 oz) basmati or jasmine rice, washed
juice from 440 g can unsweetened pineapple
3–4 cloves garlic, minced
salt
ground black pepper

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Preparation

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

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.

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.

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.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.

If you enjoyed this Rice with lamb and pineapple recipe (plof) then browse more Russian recipes, stew recipes, rice recipes, meat recipes, child-friendly recipes, easy recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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