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
- 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!
- High in protein from lamb meat.
- Carbohydrates from rice provide energy.
- Contains vitamins and minerals from the vegetables.
- Raisins add a natural sweetness and iron.
