The lamb's hand grabs rice

When I came home in the year, I had to eat meat with my elders, so I thought of a lot of good northern food. There may be too many good foods in different geographical areas that are now accessible, which can be easily confused, so it is sometimes unclear whether real or innovative. Of course, much of the fun of cooking at home is to do whatever it takes to make a good plate of food that you like. Take lamb, for example, hand-catching is a good recipe. A lot has been eaten, with slightly different practices, with raisins, nuts and even red flowers. Of course, the main character is still the main one, but a slight change will make the food a unique taste. No matter what you do, it'll satisfy you like lamb. Try it

Recipe Recommendations

lamb chops 300 grams
mutton chop meat 100 grams
carrots 1 piece
cashew nuts 20 grams
raisins 30 grams
apricots 10 grams
onion 100 grams
meters 200 grams
ghee 20 grams
pure water 200 grams
barbecue sauce 30 grams
honey 20 grams
yellow mustard 10 grams
cumin appropriate amount
salt a little
pepper a little

salty and fresh
fried
three-quarters of an hour
ordinary

Steps for The lamb's hand grabs rice

(b) The availability of key materials

Onions, carrots, cherdin spares

and put 20 grams of soy oil in the pot, and then put onions and carrots into the crumbs, until the oil spills out the carrots

Washing the raisins, then roasting them with lamb chops, almonds and twigs, until the lamb is colored, then setting them in a little bit of water

And put the immersed rice in the pot until it is fully absorbed. (Advances the process, using cooked rice) there is a need for constant mixing to avoid a sticky rice pot

Add a proper amount of salt and pepper, pour it into pure water, and then put on the lid and turn it down in 15 minutes。

(a) The lamb chops, salt and pepper, which are then processed, and the bottom pan, which is made of two sides to yellow, is taken out

(a) Combining barbecue sauce, honey and mustard mustard, and then evenly covering the burnt lamb chops, and then spreading some dust

Emission of sheep into preheating ovens of 180 degrees of pre-heat and roasting for 20 minutes before being removed and about 5 minutes after freezing

I'll put my hands in the plate and put cashew nuts on the lamb chop。