Xinjiang Rice Pot With Lamb |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy Ingredients:
2 tablespoons vegetable oil or 2 tablespoons peanut oil |
300 g lamb, cut into bite size pieces |
2 carrots, coarsely chopped |
2 onions, coarsely chopped |
1 teaspoon salt |
1 teaspoon ground ginger |
1 teaspoon szechuan peppercorns, lightly roasted, and crushed |
2 cups rice (short or medium grain) |
3 3/4 cups water |
Directions:
1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until begins to soften. Add the ginger, salt, Szechuan pepper, and mix well.
2. Add the water, rice, and bring to a boil. Cover and simmer on low heat for about 30 minutes or until all the water has been absorbed. Serve while hot.
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