“Plov” is the Russian and Uzbekistan name for this rice dish which is popular in Eastern Europe. It is also known as pilau in Turkey and pilaf in the Middle East.
Put the raisins and prunes in a small bowl and pour over enough water to cover. Add the lemon juice and leave to soak for at least 1 hour. Drain, then roughly chop the prunes.
Meanwhile, heat the olive oil in a large pan and cook the onion for 5 minutes. Add the lamb fillet, minced lamb and garlic. Fry for 5 minutes, stirring constantly until browned.