Xīnjiāng shou zhuā fàn (新疆手抓饭) Asian Lamb Rice

This Lamb Rice or Xīnjiāng shou zhuā fàn in Mandarin (新疆手抓饭) is a signature dish in Xinjiang home-cooking
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This Lamb Rice or Xīnjiāng shou zhuā fàn in Mandarin (新疆手抓饭) is a signature dish in Xinjiang home-cooking. It’s very special and usually reserved for holidays only, for good reason. Sheep are a precious commodity for Xinjiang or Uyghur people. Their wool is a good source of income, and their milk is an essential part of their daily diet.
Xīnjiāng shou zhuā fàn (新疆手抓饭) Asian Lamb Rice

Ingredients

The Lamb
Chop in big chunks about 2 kg Lamb belly

Spices

1 tsp Cayenne pepper

2 tsp Paprika

About 1/2 tsp Black pepper

About 8 buds of Cardamom "Only the seeds"

Few cloves

1 Tsp Turmeric

1 tsp Coriander seeds

1/2 tsp Cumin seed or powder

1 1/2 tsp Tajine mix (optional)

2 tsp Curry

2 or 3 Bay leaves

Few dry Lime leaves (optional)

Olive oil, about 2 Tsp


Directions

Step 1 - Put the olive oil into a big casserole or a big wok, add the spices and let it start to smoke

Step 2 - Add the lamb and let it cook the lamb for about 35mn to 45 mn in low heat! (Add some water)

Step 3 - Cut in sticks 1.5 kg of carrots and 3 big onions in big chunks

Step 4 - Add the carrots and onions with the Lamb and let it cook for more 30 mn

Step 5 - Add about 3 cups of rice and let it cook for more 20 min

Step 6 - Add about 50gm of raisin and let it cook for more 3 to 5 min

Step 7 - Serve and enjoy

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