Carrot Lamb Risotto

Name: Carrot Lamb Risotto
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g lamb leg with bone Lamb; 1/2 onion; 300g Rice; 1 carrot; 4 cloves garlic; Some salt; 1 small piece Mutton; Some raisin; Some Soy sauce; Some Cumin seeds

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The weather is getting colder, and the frequency of eating beef and mutton in the north has also increased. The mutton in the north has a very weak smell, adding a little bit of cumin, the fresh fragrance of the mutton is very prominent. Carrots, onions, and mutton are stewed into a pot of "lazy rice". There are vegetables and meat, enough calories, and the whole body will be warm after eating.

Carrot Lamb Risotto

1. Prepare materials. Cut the mutton into small cubes and the carrot into long strips. Shred the onion. Wash the lamb with light brine and cut into small pieces. Wash the rice.

2. Adjust the firepower to the highest level, pour a little oil, add the mutton oil and stir fry to get the oil.

3. Pour in the mutton and stir fry until the color turns white and there is no blood.

4. Pour in the dark soy sauce and stir-fry to evenly color.

5. Add onion and garlic cloves and stir-fry well.

6. Add carrots and stir well.

7. Pour in water and spread over the meat. After boiling, turn down the heat by 1 and cook until the meat is crispy.

8. Pour in rice, raisins, cumin grains, and salt and mix well. Pour in the same clean water as usual for cooking rice.

9. Stir evenly to prevent the pot from sticking. Turn off the heat until the rice grains are cooked.

Tips:
1. In beef and mutton shops, there will be mutton sellers. If not, fatter mutton can be used.

2. Add raisins, the rice is a little sweet, you can add a proper amount of salt after taste.