Lamb Pilaf

Name: Lamb Pilaf
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb chops; 1 carrot; 20g Cashew nuts; 30g raisin; 10g Dried apricot; 100g onion; 200g Meter; 20g butter; 200g pure water; 30g Barbecue sauce; 20g honey; 10g Yellow Mustard; Some Cumin; a little salt; a little pepper

by Forgotten↘Layla●

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When I went home during the Chinese New Year, I followed my elders to eat mutton pilaf, and I remembered many delicious northern delicacies. Maybe there are too many foods from different regions that you can come into contact with, and it is easy to confuse, so sometimes it is difficult to distinguish between authentic and innovative.

Of course, a large part of the fun of cooking at home is; do whatever you want, make a delicious plate, and throw in the ingredients you like. Take mutton as an example, pilaf is a good recipe. I have eaten a lot, but the recipe is slightly different, some with raisins, nuts, and even saffron. Of course, the protagonist is still the protagonist, but a slight change will make a rich pilaf show the unique flavor of each. No matter how you do it, you can satisfy you who like lamb, try it? "

Lamb Pilaf

1. The main materials are ready;

2. Dice onion and carrot for later use;

3. Put 20 grams of ghee in the pot, then add chopped onion and chopped carrots and stir-fry until the oil becomes carrot-colored;

4. Dry the grapes, then add the diced lamb chops, dried apricots and cumin to the pan and stir-fry until the lamb changes color, then add a little water and stir-fry well;

5. Put the soaked rice in a pot and stir fry until the rice grains fully absorb the soup. (If you think this process is troublesome, just use cooked rice) During this period, you need to keep stirring to avoid the rice sticking to the pot;

6. Add appropriate amount of salt and pepper to taste, pour in purified water, cover the pot and simmer for 15 minutes, then stir well.

7. Then process the lamb chops, season the lamb chops with salt and pepper, fry them on both sides of the pan until golden brown, and then take them out;