Spiced Lamb and Rice Pilaf — Xinjiang Lamb and Vegetable Pilaf
Xinjiang's iconic Central Asian rice dish, lamb shoulder and carrots slow-cooked with cumin, garlic, and onion until the rice absorbs all the spiced broth, served straight from the pot.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and soak 250g long-grain rice 20 minutes, drain. Cut 450g lamb shoulder into 4cm chunks. Peel 1.5 large carrots, cut into thick batons. Thinly slice 1 medium yellow onion. Slice top off 0.5 garlic head to expose cloves. Measure cumin, coriander, chilli flakes, salt, and pepper.
Sear
Heat 1.5 tbsp oil in a medium heavy casserole or deep skillet over high heat. Brown lamb on all sides 4–5 minutes until deeply coloured. Remove and set aside.
Saute
Add sliced onion to the pot, stir-fry over medium-high heat 5–6 minutes until golden and soft. Add cumin, coriander, and chilli flakes; toss 30 seconds until fragrant.
Build
Return lamb to pot. Add carrots and pour in 350ml stock. Season with salt and pepper. Bring to boil, reduce to medium-low, cover, and cook 25–30 minutes until lamb is tender.
Braise
Spread drained rice evenly over lamb and vegetables without stirring. Press garlic head into the centre. Cover tightly and cook over lowest heat 20–25 minutes until rice absorbs all liquid and is fully cooked.
Rest and plate
Remove garlic head, turn off heat, and rest lid-on 10 minutes. Scatter 8g fresh coriander over the pilaf. Serve directly from the pot with chilli oil or fresh chilli alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.