Photograph of the finished Lamb pilaf Xinjiang

China · Cơm cừu hầm nho khô Tân Cương

Lamb pilaf Xinjiang

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.4 lb
  • Photograph of Lamb leg Lamb leg 3.5 lb
  • Photograph of Carrot Carrot 3.2
  • Photograph of Onion Onion 2.4
  • Photograph of Raisins Raisins 8.5 oz
  • Photograph of Kala Chana black chickpeas Kala Chana black chickpeas 8.5 oz
  • Photograph of Cumin seeds Cumin seeds 1.1 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Simmer lamb shank with onions for 80 minutes until the meat is tender and easily separates from the bone.
  2. 2 This version uses braised pork leg instead of chunks of meat, so the rice is rich in bone broth.
  3. 3 Soak the black chickpeas for 8 hours, then boil them separately for 40 minutes.
  4. 4 Sauté the thick-skinned carrots with raisins in the lamb broth for 8 minutes.
  5. 5 Spread the soaked rice on top, then pour in enough simmering water to cover it by 2 cm.
  6. 6 Simmer over the lowest heat for 45 minutes without opening the lid, then gently stir from the bottom up and sprinkle with roasted cumin.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer under high pressure for 35 minutes, then release the pressure naturally; the rice layer remains in the regular pot.

Start cooking