Uygur Jalap Sikix Kino Recipes
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
More about "uygur jalap sikix kino recipes"
10 BEST UYGHUR FOODS (AKA "WHAT SHOULD I EAT IN …
From farwestchina.com
UYGHUR LAMB RICE PILAF RECIPE ON FOOD52
From food52.com
UYGHUR STYLE LAMB WITH NOODLES | RECIPE - A KITCHEN IN …
From vidarbergum.com
BEST UYGHUR FOOD RECIPES FROM XINJIANG, CHINA
From farwestchina.com
UYGHUR PASTA SOUP-SUYKASH (سۇيۇقئاش) — DOLANCHICK
From dolanchick.com
HOW TO MAKE UYGHUR PILAF | PLOV WITH LAMB | FAMOUS …
From youtube.com
EATING ON THE WESTERN EDGE OF CHINA | SAVEUR
From saveur.com
UYGHUR FOOD!! HOW TO COOK RIBS?? LAMB RIBS RECIPE - YOUTUBE
From youtube.com
UYGHUR HOME STYLE PAN KABAP — DOLANCHICK
From dolanchick.com
DISPATCHES FROM THE SILK ROAD: THE MUST-TRY UYGHUR FOOD OF …
From seriouseats.com
UZBEK JALAP SIKIX KINO RECIPES
From tfrecipes.com
UYGHUR CUISINE - WIKIPEDIA
From en.wikipedia.org
UYGHUR KEBABS (LAMB) | INGREDIENTS & SECRETS BEHIND THE XINJIANG …
From farwestchina.com
14 INCREDIBLY FLAVORFUL UYGHUR RECIPES EVERYONE NEEDS …
From buzzfeed.com
UYGHUR FOOD RECIPES — DOLANCHICK
From dolanchick.com
UYGUR JALAP SIKIX RIZWAN RECIPES
From tfrecipes.com
JALAP SIKIX KINO JALAP KINO RECIPES
From tfrecipes.com
JALAP SIKIX KINO KIZ RECIPES
From tfrecipes.com
HOW TO MAKE KEBAB, HOW TO MAKE UYGHUR KAWAP, HOMEMADE …
From youtube.com
UIGHUR LAMB KEBOBS AND PULAO RECIPE ON FOOD52
From food52.com
UYGUR JALAP SIKIX KINO RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
