Xinjiang-Style Lamb Pilaf (新疆羊肉抓饭)
新疆羊肉抓饭 (Xinjiang-Style Lamb Pilaf) is a traditional Chinese Islamic cuisine dish that features tender lamb, fragrant rice, and a blend of aromatic spices.
Ingredients
- 1 lb (450g) lamb, cut into small pieces
- 2 cups (400g) long-grain rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 carrots, sliced
- 1/4 cup (60ml) vegetable oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 3 cups (720ml) chicken broth
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the lamb pieces and cook until browned.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
- Stir in the cumin, paprika, and ground cinnamon. Season with salt and pepper.
- Add the diced tomatoes and sliced carrots to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the long-grain rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and serve the Xinjiang-Style Lamb Pilaf hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Fat
- 12g
- Carbohydrates
- 60g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Fork
Serving suggestions
Serve the Xinjiang-Style Lamb Pilaf with a side of yogurt and a fresh salad.
Tips & tricks
For added flavor, garnish the pilaf with chopped fresh herbs such as cilantro or parsley before serving.
Cost
$20