Xinjiang Rice Pot With Lamb Recipes

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XINJIANG RICE POT WITH LAMB



Xinjiang Rice Pot With Lamb image

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

2 tablespoons vegetable oil or 2 tablespoons peanut oil
300 g lamb, cut into bite size pieces
2 carrots, coarsely chopped
2 onions, coarsely chopped
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon szechuan peppercorns, lightly roasted, and crushed
2 cups rice (short or medium grain)
3 3/4 cups water

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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