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. ---------------------------------------------------------------------------
Nutrition
Ingredients
