How to Make Delicious Lamb Pilaf: A Step-by-Step Guide

Q: Can I use a different type of rice for this recipe?
A: Yes, while the recipe calls for regular rice, you can experiment with different types like basmati or jasmine for varied textures and flavors.

Q: What can I substitute for lamb if it’s not available?
A: You can use beef or chicken as a substitute, though the flavor profile will change slightly.

Q: Can I add more vegetables to this dish?
A: Absolutely! You can incorporate vegetables like peas, bell peppers, or zucchini for added nutrition and color.

Lamb Pilaf (Yang Rou Shou Zhua Fan)

Notes

Ingredients:

200g lamb leg meat
Appropriate amount of rice
1 carrot
1 purple onion
Appropriate amount of cooking oil
1 tablespoon soy sauce
1/2 tablespoon yellow wine (Huangjiu)
A pinch of salt
A pinch of cumin powder
A small handful of raisins

Instructions:

Soak the rice in water for half an hour.
Cut the lamb into small strips and marinate with a bit of baking soda, a pinch of salt, and soy sauce. Cut the carrot into thin strips.
Heat oil in a pan, fry ginger slices until golden brown, and keep the ginger oil.
Add onion strips and lamb, stir-fry until the onions are slightly charred.
Add carrot strips and stir-fry briefly. Then add enough hot water to cover the ingredients, season with soy sauce, salt, pepper powder, and cumin powder.
Transfer the fried lamb and soup into a pressure cooker. Start the rice cooking mode and let it simmer. Five minutes before the end, add raisins and stir well. Continue to simmer until done.
Enjoy your meal!