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.

Xinjiang-Style Lamb Pilaf (新疆羊肉抓饭)

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

  1. In a large pot, heat the vegetable oil over medium heat. Add the lamb pieces and cook until browned.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
  3. Stir in the cumin, paprika, and ground cinnamon. Season with salt and pepper.
  4. Add the diced tomatoes and sliced carrots to the pot. Cook for 5 minutes, stirring occasionally.
  5. 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.
  6. 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