Xinjiang lamb rice
Hanlu, Biological Sciences
Difficulty: Medium
Preparation: 15 minutes
Cooking: 50 minutes
Ingredients
- Rice
- 200g lamb leg or shoulder (diced)
- Half an onion (diced)
- 2 medium carrots (diced)
- Cumin seeds
- Cumin powder
- Salt
- Soy sauce
Method
- (Optional) Soak the lamb in tap water to wash off the remaining blood (20 minutes)
- Dice all ingredients into bitesize chunks
- Heat some oil in a wok or deep pot
- Add the onions and fry until slightly golden
- Add in the lamb and cook until browned
- Add the salt, cumin seeds, cumin powder, and soy sauce and stir to combine
- Add a cup of water and allow to simmer for 25 minutes with the lid on
- Add the diced carrots and mix
- Wash and add the rice and mix
- Add boiled water until all the ingredients are covered and simmer for 25 minutes with the lid on, all the while checking the pan to make sure it doesn’t dry out and burn
- Salt to taste and serve!
Tips
Everything is available in the usual supermarkets!
Make sure you don’t put too much salt the first time (as you can always adjust at the end); you can also adjust how much cumin you put depending on your preference.
Make sure the pot doesn’t dry out when you leave it to simmer (add water accordingly).