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Chinese cuisine

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Xinjiang Lamb Pilaf

Chef John Zhang

Chef John Zhang

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Xinjiang Lamb Pilaf

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This popular Lamb Pilaf dish is originated from Northwestern China, Xinjiang. It is also very similar to Mutton Biryani. Xinjiang is famous for its extraordinary natural landscapes and various ethnic customs. Food here is heavily influenced by Muslim cuisine and has a much more Central Asian flavor than anywhere else in China.

Recipe

PRE TIME: 1 hr

COOKING TIME: 1 hr

TOTAL TIME: 2 hr

10 SERVING

Ingredients:

10 lb. Lamb Boneless
5 lb. Thai Hom Mali Rice
3 lb. Water
10 oz. Rapeseed Oil
5 lb. Onion, Julienned
5 lb. Carrot, Julienned
0.5 cup Ground Cumin [Seasoning]
4 tbsp. Dried Cumin [Seasoning]
5 lb. Lamb Bone Broth
2 tbsp. Salt [Seasoning]
3 Garlic bulbs
1 oz. Raisins

Directions:

Step 1

Step 1

1

Cut the lamb, separate lean meat and fatty meat. Then slice the lean meat, and set aside. Cut fatty meat into chunk pieces.

Step 2

Step 2

2

In a large mixing bowl, soak the rice for 1 hour.

Step 3

Step 3

3

In a large wok, add rapeseed oil and fatty lamb meat, and stir-fry for 10 minutes.

Step 4

Step 4

4

In the same wok, add julienned onion, julienned carrots, ground cumin, and cumin seeds. Stir well.

Step 5

Step 5

5

In the same wok, add lamb bone broth. Then put in lean meat slices one at a time evenly on top.

Step 6

Step 6

6

Add Thai Hom Mali rice, salt, ground cumin, and cumin seeds. Stir to mix thoroughly.

Step 7

Step 7

7

Add the garlic in the center and spread raisins on top.

Step 8

Step 8

8

Cover and cook in low heat for 30 minutes. Uncover mix well.

Step 9

Step 9

9

Enjoy!