Lamb Claypot Rice

Name: Lamb Claypot Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb shoulder; 2 measuring cups Kirstan Rice; 1 piece onion; 1 piece potato; Some olive oil; Some Cumin; Some Soy sauce; Some Sugar; Some Corn flour

by Blue southern hemisphere

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

In my impression, the best season to eat lamb seems to be autumn and winter. But recently, I read domestic news reports that lamb is also popular in summer!
According to records: mutton is rich in nutrition, which is great for tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, waist and knee weakness, impotence and premature ejaculation, and all symptoms of deficiency and cold. Benefits: It has the effects of nourishing kidney and yang, nourishing deficiency and warmth, and it is suitable for men to eat regularly.
Warming and invigorating the spleen and stomach, used to treat nausea, weak body, and chills caused by the deficiency and cold of the spleen and stomach.
Note: People with fever, toothache, mouth and tongue sores, coughing and vomiting yellow sputum should not be eaten; liver disease, hypertension, acute enteritis or other infectious diseases and during fever should not be eaten.
I am here in winter, so I chose lamb shoulder as one of the raw materials of claypot rice, and also matched with potatoes and onions, so that the taste of lamb can be better played, and the claypot rice is more delicious. "

Ingredients

300g Lamb Shoulder
2 measuring cups Kirstan Rice
1 piece Onion
1 piece Potato
Some Olive Oil
Some Cumin
Some Soy Sauce
Some Sugar
Some Corn Flour

Lamb Claypot Rice

1. First cut the lamb shoulder into small pieces.

2. Put it into a bowl and marinate it with a little light soy sauce, sugar, cornstarch and cumin powder for preparation.

3. Wash the Pakistani rice with a little olive oil and salt for a while.

4. Peel the potatoes and cut into small cubes.

5. The onion is also cut into small cubes.

6. Put the marinated rice and potato diced into the casserole, pour an appropriate amount of water and cover the pot.

7. Turn high heat to low heat and cook slowly.

8. During the cooking, heat up the pan, pour in an appropriate amount of olive oil, add the marinated lamb shoulder and start frying.

9. Fry until the color changes, add a little cumin and continue to fry evenly, then add onion diced and fry for a while and set aside.

10. Open the lid when the water in the pot is almost dry.

11. Pour the fried lamb shoulder with onion onto the rice.

12. Cover the pot and continue to simmer for a while.

13. Since my home is an electric stove, I can turn off the power in advance and continue to leave the casserole on the stove for a few minutes, and then open the lid when I eat, and mix evenly with a little light soy sauce.