Xinjiang-Style Lamb Pilaf recipe - ingredients, nutrition and when to eat it
Xinjiang-style lamb pilaf is a one-pot dish of lamb, carrots, and onions cooked with rice and aromatic spices.
Xinjiang-style lamb pilaf is a one-pot dish of lamb, carrots, and onions cooked with rice and aromatic spices. The savory lamb and gentle sweetness of the carrots make it a hearty lunch or dinner.
Chinese · 35 minutes to cook
Tips: When cooking the rice, adjust the water to the type of rice and heat so the ingredients cook up moist and tender.
Tips: Spread the lamb out in the pan without crowding it so it browns nicely.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Lamb shoulder — 100 g
- White rice — 1 cup
- Carrot — 0.5 pc
- Onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Cumin seeds — 0.5 tsp
- Garlic — 1 pc
- Salt — 0.3 tsp
- Black pepper — 0.1 tsp
- Water — 0.5 cup