Stew with prunes

To begin with, the recipe for "meat with dried apricots and prunes" originally originated from the Caucasus and Central Asia. They always knew how to combine products in order to achieve maximum benefit from them and an exquisite taste.

Recipes a great variety: from the classical to the changed sometimes to unrecognizability. Everything depends on the taste of this or that hostess. Gentle, melting stew in the mouth of stew with prunes, baked in the oven lamb or beef with dried apricots and prunes, a meatloaf with raisins and dried apricots, pilaf with raisins and dried apricots ... You can cook even meat with prunes in a multivariate - this is just a small list of exquisite Oriental dishes. We will give 2 recipes from hundreds of possible options.

1. Stewed meat with prunes

500-600 grams of veal or young lamb meat cut into small pieces of medium size. Put in a large bowl, lightly seasoned, pepper and sprinkled with dry red wine. 15-20 min. insist.

In the Kazanka, fry onions in half rings (1,5-2 heads) in butter until softened. Add the meat along with the juice, lightly fry (without crusting). Pour a glass (200 grams) of meat broth. After boiling, reduce the fire to a minimum and cook for 20 minutes.

Meanwhile, soak prunes in cold water. When it softens, take out the stone, cut the prunes. In the cup, add a glass of tomato juice or art. Spoon tomato paste, brought to the desired volume of water. To stew the meat with prunes acquired the necessary flavor and the desired flavor, add the spices to the kozanok: hops-suneli, a little cloves, basil, black and white pepper, and a little more salt.

Bring to a boil and add the already prepared prunes. Mix. Stew for another 10-15 minutes. If the liquid is too evaporated, you can pour half a glass of broth or boiled water. You can add 50 grams of honey. Wait on a small fire for another 5-10 minutes. Sprinkle with herbs chopped finely.

That's all: stew with prunes can be served on the table. It is best for a side dish to fit friable rice. You can also cook meat with dried apricots and prunes. A set of fruits is determined by your preferences, and the way of cooking does not change.

2. Pilaf with the addition of raisins and / or dried apricots

Plov is one of the most common oriental cuisine, which has millions of fans around the world. Two indispensable products that form the basis of any pilaf are meat and rice. Rice for plov is best taken as elongated. Now in supermarkets you can find rice of any sort. Packages usually indicate how much this rice is suitable for pilaf. So you can experiment!

If you cook pilaf on a free topic, then you can choose any meat, from pork and lamb to chicken breast. Meat (depending on the volume you need to get) take 500-1000 grams. Cut into small (!) Slices. Very important! Rice should be taken in the same volume as meat.

Rinse the rice in water. Separately, soak raisins, dried apricots and barberry. In a hot Kazanka in vegetable oil (preferably sunflower), fry the meat. After it is slightly "caught", add the onion (semicircles), and then rubbed on a coarse grated carrot. Fry, add water, season and season with spices. Stir everything and leave to stew for 20-30 minutes. You need to add enough water to allow the rice to boil well.

Add the rice, or rather put it neatly on top of the meat with an even layer and allow it to boil until the main volume of liquid has boiled and "boiled", but not all! Add the dried fruits and mix. Cook until done (about 30 minutes). Pilaf is ready.

If you have a multivarker, then you can cook a pilaf in it. It is easier! Juicy and delicious is obtained and meat with prunes in the multivark, which itself chooses the mode and temperature of cooking.