Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
1 Hr 20 Mins
Total Time:
1 Hr 30 Mins
Xinjiang Lamb Pilaf is a cuisine of the Uighur ethnic group in Xinjiang, China, primarily made with fresh lamb, carrots, onions, and rice. It is a delicious delicacy that combines tender and juicy lamb with fragrant rice, showcasing unique cooking techniques and flavors, and has become a renowned specialty in Xinjiang region.
Ingredients
Adjust Servings
Instructions
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Soak the rice in cold water for 30 minutes, then drain and set aside.
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Heat the vegetable oil in a deep skillet over medium heat. Add the lamb meat to the skillet and sauté until it browns on all sides. Take the lamb chunks out of the skillet.
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Add the chopped onion to the skillet and sauté until fragrant. Add the carrots and ground cumin to the skillet and sauté until carrots turn soft.
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Return the lamb to the skillet, stir-fry for 1 minute, add salt to the skillet, and stir well. Pour water into the skillet, bring it to a boil, then reduce the heat to medium-low, and simmer for 30 to 40 minutes, or until the lamb is fully cooked.
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Evenly spread the drained rice over the lamb and vegetables in the skillet. Pour 2 cups of boiling water into the skillet , bring it to a boil, making sure the rice is covered by the water. Turn the heat to low, put a lid on the skillet, and simmer for 25 minutes or until the rice is done and the liquid is absorbed. Mix in the raisins and cook for 1-2 minutes.
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Taste the lamb pilaf and adjust the seasoning with salt according to your preference. Serve the lamb pilaf on a plate and enjoy the delicious flavors of Xinjiang Lamb Pilaf while it's hot!
