Lamb Pilaf

Lamb Pilaf

by Sesame Eater

4.6 (1)
Favorite
1

Difficulty

Easy

Time

1h

Serving

4

Remember to travel to Xinjiang, the most profound taste in my memory is mutton pilaf. After coming back, I have always wanted to try to find the taste in my memory. After many attempts, the family fast hand version of mutton hand pilaf is out, and I now share it with everyone.

Ingredients

Lamb Pilaf

1. Wash the leg of lamb.

Lamb Pilaf recipe

2. Cut into slices of uniform thickness.

Lamb Pilaf recipe

3. Cut the mutton slices into larger slices of mutton with a knife.

Lamb Pilaf recipe

4. Wash the rice and discharge it in the rice cooker for later use.

Lamb Pilaf recipe

5. Prepare the required ingredients.

Lamb Pilaf recipe

6. Put vegetable oil in a wok and sauté the onion and ginger until fragrant.

Lamb Pilaf recipe

7. Add mutton cubes and stir fry until the color changes.

Lamb Pilaf recipe

8. Add cooking wine, thirteen incense, light soy sauce, sugar, and salt in turn and stir fry.

Lamb Pilaf recipe

9. When the mutton cubes fully absorb the seasoning and the soup becomes heavy, add carrots, diced potatoes, and chickpeas.

Lamb Pilaf recipe

10. Continue to stir fry all the ingredients and wrap them with the soup.

Lamb Pilaf recipe

11. Add boiling water, turn off the heat after rolling the soup.

Lamb Pilaf recipe

12. Pour all the ingredients in the wok into the rice cooker and follow the simmering program.

Lamb Pilaf recipe

13. When the rice is simmered, add diced onion and a small amount of raisins (or not) and simmer for 5 minutes at the holding position.

Lamb Pilaf recipe

14. Stir all the ingredients evenly after 5 minutes, and you can enjoy the deliciousness.

Lamb Pilaf recipe

Tips:

1. Chickpeas can be added or not depending on personal preference.
2. Lamb can also be replaced with beef or pork.

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