Xinjiang Rice Pot With Lamb Recipes
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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- While the rice is soaking, blanch the lamb by boiling 4 cups of water in a pot along with the lamb and ginger. Let it boil for a couple of minutes, and then turn off the heat. Use a slotted spoon to pick out the lamb pieces and set them aside, making sure to drain off any excess water. Then use a fine mesh strainer to strain the cooking liquid. Reserve that liquid to cook the rice.
- Now heat the oil in a wok over high heat. Add ONLY the fatty lamb pieces, and stir-fry to get a nice crust on them. Turn the heat down to medium low, and render the fat until the pieces start to turn golden brown, about 6 to 8 minutes.
- Turn the heat to medium, and add the onion. Cook until the onion is translucent. Now turn the heat back up to high and add the blanched lamb in a single layer so as to brown the meat on all sides. This will take a few minutes. Add 2 1/2 cups of the cooking liquid you reserved earlier, along with the salt, soy sauce, and cumin, and mix everything well. Cover and simmer for 20 minutes.
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