Xinjiang Rice Pot With Lamb Food
UYGHUR LAMB PILAF (POLO, 羊肉抓饭)
The rice is infused with tons of flavor from the lamb, cumin, and chili peppers, creating a sensational feast. The onion and carrot have a tender, buttery texture. They all come together beautifully with the tender lamb, harmonizing into an addictive flavor that you just cannot stop eating.
Provided by Maggie Zhu
Categories Main
Time 2h20m
Number Of Ingredients 12
Steps:
- Cut lamb spare ribs into 1 or 2 segments. Prepare vegetables.
- Heat oil in a wok over medium high heat until warm. Add garlic and ginger. Stir a few times until fragrant.
- Carefully add lamb ribs and let them cook without stirring for 1 minute. Stir and cook for 1 minute. Add 1 teaspoon salt. Stir and cook until the surface of ribs is cooked and turns golden brown, about 3 minutes.
- Add onion, stir to mix well, for 1 minute. Add carrot. Stir and cook for 2 to 3 minutes.
- Add 3 cups water. Cook until brought to a boil. Skim brown foam from the surface. Add sugar, cumin powder, and chili peppers. Place Sichuan peppercorn in a tea infuser and add it into the wok. Bring to a boil again, then turn to low heat and cover. Cook for 1 hour 30 minutes. During cooking, check on the lamb 3 to 4 times. After 1 hour, add the remaining 1 teaspoon salt. If the water is reducing quickly and no longer covers the lamb, carefully add just enough hot water to cover.
- Forty minutes before the lamb is ready, prepare the rice. Rinse rice 2 to 3 times. Cover with water and let soak for 30 minutes. Drain and set aside.
- When the lamb is ready, use a spatula to push the lamb to the edges of the wok and leave some room in the center. Add rice to fill the space. If the water doesn't cover the rice completely, add more hot water, about 1/2 to 1 cup. Cover the wok and cook over medium heat for 5 minutes. Uncover, stir, and continue cooking until the water is almost absorbed, about 5 minutes.
- Transfer everything to a large dutch oven (or a big pot with a thick bottom). Cover and simmer over lowest heat for 25 minutes.
- Serve warm.
Nutrition Facts : ServingSize 236 g, Calories 353 kcal, Carbohydrate 49.2 g, Protein 20.3 g, Fat 7.6 g, SaturatedFat 0.5 g, Sodium 630 mg, Fiber 3.3 g, Sugar 5.7 g
XINJIANG RICE POT WITH LAMB
Make and share this Xinjiang Rice Pot With Lamb recipe from Food.com.
Provided by daisygrl64
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until begins to soften. Add the ginger, salt, Szechuan pepper, and mix well.
- Add the water, rice, and bring to a boil. Cover and simmer on low heat for about 30 minutes or until all the water has been absorbed. Serve while hot.
Nutrition Facts : Calories 655.6, Fat 21.3, SaturatedFat 6.8, Cholesterol 73.4, Sodium 664.7, Carbohydrate 86.2, Fiber 3, Sugar 3.8, Protein 26.8
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