Lamb for rice
By VicentaLakin
The smell of lamb is warm, warm, warm, spleeny, so it's good to eat it in winter. It's good for both the cold and the body. It's been a long time since we've been cooking lamb
Recipe Recommendations
- rice appropriate amount
- lamb chops appropriate amount
- carrots appropriate amount
- raisins appropriate amount
- salt appropriate amount
Steps for Lamb for rice
1
Fresh lamb chops, carrots, little raisins
2
Hot pot oil
3
Put the lambs in the pot and get them fried
4
Ten minutes to boil with water, then the little fire will boil down to the lamb chops, and the proper amount of salt will be added
5
I'll put the rinsed rice in the pot
6
And put in the cut carrot
7
And then the raisins
8
The water in the right amount of water, the soup grunts, the softer fire, and a few shovels from the bottom to keep it from paste. Pot
9
In the moist process, the top of the pot is constantly tilted at all angles to keep the pot even in case of rice. Fan
10
For 40 or 50 minutes, lamb soup is dried up by rice, which is almost cooked. Smuggle up and down with pot shovels
11
You can eat and eat nowLamb for rice Make Tips
Since the lamb chops are fresh, I didn't add any seasonings, only salt for flavoring. Authentic lamb pilaf is my favorite. Some people like adding cumin, which is okay, but for my personal taste, I still prefer the authentic lamb pilaf. I should have also made a "Pilahun" (onion, green pepper, tomato) cold dish, which pairs better with lamb pilaf, but I was too lazy to make it! Note: "Piyazi" is the Xinjiang term for it, which is actually just an onion O(∩_∩)O~)