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Lamb Raisin Bean Polov Recipe

Lamb Raisin Bean Polov recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb Raisin Bean Polov recipe  PDF


1 c Dried white beans
1 ts Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4
1/4 c Water
EGG CRUST 4 ea Eggs large
1 c Basmati saffron rice
EGG CRUST DIRECTIONS: Beat the eggs in a large bowl and amp mi with the rice. Set aside until needed. POLOV DIRECTIONS: Soak the beans overnight. rinse them well and place in a large heavy pot. Add 3 cups of water and bring to a boil. Reduce heat, cover, and amp simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice then place in a large bowl. Barely cover with lukewarm water, add 1 teaspoon salt, then let rice soak for 1 hour. Drain beans and set aside. Heat oil in a large skillet, add the meat, onions, and amp garlic, brown meat and onions/garlic for appro . 10 minutes. Mi the saffron with 2 tablespoons of water add to the meat, season wioth salt and amp pepper to taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet overmedium low heat, add the raisins and amp dates and cook until softened. remove form heat set aside. Bring 3 qts. of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 minutes. Remove from heat and drain. The rice will still be hard and not completely cooked. Rinse with cold water. Mi 4 tablespoons of melted butter and amp 1/4 cup of warm water, pour into a large heatproof, flat bottomed, casserole with a tight fitting lid. Place the crust into the casserole being sure that it covers the bottom completely. Spread 1 cup of rice over the crust, then alayer of meat then a layer of beans, then a lyer of dtes and amp raisins repeat until all ingredients have been used.Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice. Pour the remaining stock over the this layer of ruce as well. Poke 6 7 holes into the top layer of rice with the handle of a woodedn spoon. Wrap the casserole lid with a linen or cotton cloth. Be sure not to use a terry cloth towel as it will absorb the steam. Place the lid tightly on the casserole and cook over a med high heat for 5 minutes, reduce rthe heat to low and steam the casserole for 40 minutes. Stir the remaining butter in a small bowl with the remaining saffron. remove the polov from the heat, let stand for 5 minutes, remove 1 cup of rice form the top layer of the polov and toss with the saffron butter mi ture then replace on the top of the polov. serve at once. NOTE: In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is e cellent anyway it comes.

Lamb Raisin Bean Polov recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
710 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Lamb Raisin Bean Polov recipe  PDF   Lamb recipes RSS   New

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