Name: Turkish Lamb Hand Pilaf
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g Rice; 50g Diced carrot; 30g Chopped onion; 20g Garlic chopped; Some Saffron; 30g Haricot vert; 30g parsley; 500g Lamb leg; 30g Chives; 25g ginger; 20g olive oil; 15g salt; a little black pepper powder; 2 tablets Bay leaf; 4 Dried chili; 1g Cinnamon powder; 1g Dried herbs; 2g Peppercorns; 3g star anise; 25ml Red wine

Turkish Lamb Hand Pilaf

1. main ingreadient.

2. Wash the lamb legs first.

3. Pot under cold water.

4. Cook for 15 minutes and remove.

5. Do not cook the soup for the leg of lamb. Set up a pot and refill it with water and bring it to a boil.

6. Put bay leaves, pepper seeds, small peppers, star anise, ginger, chives, dried herbs, cinnamon, etc. into the pot and bring to a boil. Figure 6-9.

7. .....

8. ..........

9. ......

10. When the water is about to boil, add the leg of lamb and red wine, bring to a boil over high heat, and then simmer for 2 hours on low heat. Figure 10-13.

11. .....

12. ......

13. ......

14. Dice the carrots at this time.

15. Finely chop onion and garlic.

16. Wash the soaked dried green beans, prepare a few small ingredients and set aside.

17. After simmering the lamb leg for two hours, sprinkle with a little salt to taste.

18. Cook the seasoned lamb shank for another 15 minutes and remove the spices inside.

19. Soak the cooked lamb leg in the soup, then turn off the heat.

20. Heat up a frying spoon, add a little olive oil, add chopped green onion and garlic and stir fragrant.

21. .....

22. Pour in the rice and stir fry for a few minutes until it is translucent.

23. Finally, add green peas and carrots and stir fry.

24. Stir-fry the above ingredients evenly.

25. Scoop in five times the lamb soup.

26. ......

27. Bring to a boil over high heat. Put a few saffron.

28. Cut some chopped parsley and set aside.

29. After the rice is simmered, open the lid to let off the steam.

30. Season the braised rice with a little salt and pepper to taste.

31. ......

32. Adjust the flavor of the rice and stir-fry to make the water evaporate completely, and then put it on the plate.

33. .....

34. Take the cooked leg of lamb out of the hot soup, wrap it in foil on the deboned part, place it on the rice, and sprinkle with chopped parsley.

35. Add a parsley leaf to the side and serve.

Tips:
1. This is a small hand-picked rice practice. Lamb leg or lamb chop can be used, but it must be made with tender and very fresh lamb.

2. When cooking mutton, it is not advisable to use too strong spices. It is necessary to highlight the original flavor of the mutton. It is better to braise the mutton until it is crispy and not separated from the bone. Therefore, it must be simmered slowly over a low heat.

3. When eating, it can be served with lettuce leaves to wrap rice.

4. In the mutton soup, you can add carrot, potato, and onion cubes to cook, and serve with pilaf. The preparation method is as follows: saute the onion with a little butter, add the lamb soup, add carrots and potatoes and cook.