Xinjiang Rice Pot With Lamb

Name: Xinjiang Rice Pot With Lamb
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons peanut oil; 300 g lamb, cut into bite size pieces; 2 carrots, coarsely chopped; 2 onions, coarsely chopped; 1 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon szechuan peppercorns, lightly roasted, and crushed; 2 cups rice (short or medium grain); 3 3/4 cups water

Submitted by daisygrl64

"From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy"

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Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 4-6

ingredients

2 tablespoons vegetable oil or 2 tablespoons peanut oil
300 g lamb, cut into bite size pieces
2 carrots, coarsely chopped
2 onions, coarsely chopped
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon szechuan peppercorns, lightly roasted, and crushed
2 cups rice (short or medium grain)
3 ³⁄₄ cups water

directions

In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until begins to soften. Add the ginger, salt, Szechuan pepper, and mix well.
Add the water, rice, and bring to a boil. Cover and simmer on low heat for about 30 minutes or until all the water has been absorbed. Serve while hot.

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RECIPE SUBMITTED BY

daisygrl64

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I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.

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