Dinner for 4

Lamb Prune Pilaf

Name: Lamb Prune Pilaf
Total time: 50 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 50 g lamb; 120 g prunes; 1 tbsp lemon juice; 2 tbsp butter; 1 chopped onion; 450 g lamb; 2 cloves garlic; 600 ml vegetable stock; 2 cups rice; 1 pinch saffron; garnish parsley (optional)

$16.54for 450 minServes 4

Lamb, prunes, saffron, and rice cook together in seasoned stock for a fragrant one-pot pilaf.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Lamb, 1.1 lb$9.99/lb typical	1.1 lb	$11.01Typical price
	Dried fruit and raisins, 4.25 oz$0.45/oz typical	4.25 oz	$1.90Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Broth, 21 oz$0.07/oz typical	21 oz	$1.47Typical price
	Rice, 13 oz$0.08/oz typical	13 oz	$1.04Typical price
Total for the servings shown		$16.54

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blends

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Eastern European Family Dinners Spring

Typical price

$4.13 per serving$16.54 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

50 g lamb
120 g prunes
1 tbsp lemon juice
2 tbsp butter
1 chopped onion
450 g lamb
2 cloves garlic
600 ml vegetable stock
2 cups rice
1 pinch saffron
garnish parsley (optional)

Steps

Cut both lamb amounts into small pieces and chop the prunes and onion.
Melt the butter in a large pot over medium-high heat and brown the lamb for 7 minutes.
Add the onion and garlic and cook for 5 minutes.
Stir in the rice, lemon juice, saffron, and prunes, then cook for 3 minutes.
Pour in the vegetable stock, cover, and simmer for 20 minutes until the rice is tender and the lamb reaches 145 F.
Turn off the heat, rest the pilaf covered for 5 minutes, and fluff it with a fork.

Main ingredient on sale this week? See what to make with lamb on sale.