Xinjiang Lamb Pilaf
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.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 80 mins
Total Time: 90 mins
Ingredients
  • 1 lb (453g) lamb meat (cut into bite-sized chunks)
  • 2 cup (400g) jasmine rice
  • 1 large onion (finely chopped)
  • 2 carrots (cut into 1-inch / 2.54 cm long sticks)
  • 1/2 cup (80g) raisins
  • 3 tbsp (39g) vegetable oil
  • 2 tsp (2.5g) cumin powder
  • 1 tsp (6g) salt
Instructions
  1. Soak the rice in cold water for 30 minutes, then drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!