Xinjiang Lamb Pilaf 羊肉抓饭

 

Uyghur Xinjiang Lamb Pilaf 羊肉抓饭

  

Ingredients :

3 to 4 slice of marinated lamb

1 Onion, cut in to pieces

1 Potato, cut into cubes

1 Carrot, cut into cubes

1 Garlic, peeled

2 Cup Rice

1 Tomato, cut in to pieces

Marinated Lamp Recipe : https://donchwl.blogspot.com/2021/09/marinated-lamb.html 

Instruction :

Heat up the pan

Place the lamb on to the pan 

Place the ingredients on top of the lamb

Pour the balance sauce and add water till cover the meat

Boil in high heat then cover with lid and turn to low heat

Cook in low heat for 1 to 2 hours

Check the water every 20 minutes, add water if needed.

Soak the rice for at least 30 minutes

After 2 hours of cooking, you may cut the lamb in to smaller pieces (Optional)

Drain the rice and add to the pan

Cover the rice with lamb and the ingredients

Add water till slight over the rice

Add in tomato on top

Cover with lid and cook in high head for 2 minutes.

Turn to low heat for another 8 minuts

Turn off the heat and let the rice rest for 10 minutes (Do not open the lid)

Stir the rice and add some pepper and salt according to taste.

 If the rice are still wet, cook for few more minutes in low head with open lid 

 Xinjiang Lamb Pilaf is ready to serve

 

Place the lamb on to the pan 

 

Pour the balance sauce and add water till cover the meat

 

Cook in low heat for 1 to 2 hours
 

 

Soak the rice for at least 30 minutes  

 

Add some water if is too dry

 

The results after 2 hours

 

 

Cut in to smaller pices

 

Drain the rice and add to the pan

 

Add water till slight over the rice

 

Results after 20 minutes of cooking 

Xinjiang Lamb Pilaf is ready to serve