Xinjiang Lamb Rice

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that!  

Recently, I have been exploring a lot of Western and Central Chinese cuisines. One of the cuisines I fell in love with is the food of Xinjian, a land-locked region located in the heart of the silk road and bordering nine different countries including India, Russia, Kazakhstan and Mongolia. With its long history as a route for the spice trade, it’s no wonder Xinjiang’s food is so unique and flavorful. This week I’d like to share with you a very delicious Xinjiang dish that I’ve been making and absolutely loving this fall. Xinjiang Lamb Rice is a very simple rice dish with meat and vegetables and it’s perfect for those evenings when you feel like just throwing everything in one pot.

You will need:

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that!

Recently, I have been exploring a lot of Western and Central Chinese cuisines. One of the cuisines I fell in love with is the food of Xinjian, a land-locked region located in the heart of the silk road and bordering nine different countries including India, Russia, Kazakhstan and Mongolia. With its long history as a route for the spice trade, it’s no wonder Xinjiang’s food is so unique and flavorful. This week I’d like to share with you a very delicious Xinjiang dish that I’ve been making and absolutely loving this fall. Xinjiang Lamb Rice is a very simple rice dish with meat and vegetables and it’s perfect for those evenings when you feel like just throwing everything in one pot.
- See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

The Way

  
Ingredients (Serves 3-4 people)

1 cup basmati rice
2 cup water
1 large red onion
1 large carrot
2 cloves garlic
1 tsp. ginger
1 lb. lamb shoulder chop
2 Tbsp. vegetable oil
1-3/4 tsp. course salt
1/4 tsp. white pepper
1/8 tsp. black pepper
3/4 tsp. ground cumin
1/2 tsp. coriander seeds
3/4 cup raisins

Directions:
Start by soaking the basmati rice in the water. Let it soak for 20 minutes

Meanwhile, cut the onion and carrot into thin slicks.

And mince the garlic and ginger.

Cut the lamb into small bite-size pieces and season with 1/4 tsp. salt, 1/4 tsp. white pepper and 1/8 tsp. freshly cracked black pepper.

Using a deep pot on high heat, brown the meat along with 1 Tbsp. vegetable oil for about 1 minute until the meat is golden brown on the outside. The meat will not be fully cooked at this point.

Take the meat out of the pot and turn the heat to medium then toss in the onions and carrots. Cook until the onion is soft and translucent.

Now throw in the minced garlic, ginger, ground cumin and coriander seeds. I prefer using the coriander seeds because I like the crunch. But if you don’t have them, you can also use ground coriander seeds. If you do so, I’d suggest only using 1/4 tsp. instead of 1/2 tsp. Cook and stir for a minute. Then pour the meat and any excess juice back into the pot along with the remaining salt and vegetable oil. Cook for another minute. Don’t worry about the bottom of the pot browning — that’s just the vegetables and meat caramelizing. Once you pour in the rice and water, it will all be deglazed.

Now pour in the soaked rice along with all of the soaking water into the pot. Keep stirring until it comes to a boil. Then turn the heat to low, cover the pot up and let it cook for 20 minutes. Check the rice after about 15 minutes to make sure the bottom is not burned, but try not to stir it too much.

Once the rice is cooked, turn the heat off and stir in the raisins quickly but very gently. Cover the pot up with the lid and let it sit for five minutes to allow all the flavors to infuse. I used a variety of regular and golden raisins here. The raisins not only give the rice an extra layer of sweet and tangy flavor, but they also balance out the greasiness from the meat.

After the rice has sat for five minutes, crack the lid open slightly and let it sit for another 5 minutes right before serving. This will allow the steam to escape and dry the rice out a little bit.

Serve it warm in a bowl.

Sponsored by The Free Press

ngredients (Serves 3-4 people)

1 cup basmati rice

ednesday, November 04, 201

The Way

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that!

Recently, I have been exploring a lot of Western and Central Chinese cuisines. One of the cuisines I fell in love with is the food of Xinjian, a land-locked region located in the heart of the silk road and bordering nine different countries including India, Russia, Kazakhstan and Mongolia. With its long history as a route for the spice trade, it’s no wonder Xinjiang’s food is so unique and flavorful. This week I’d like to share with you a very delicious Xinjiang dish that I’ve been making and absolutely loving this fall. Xinjiang Lamb Rice is a very simple rice dish with meat and vegetables and it’s perfect for those evenings when you feel like just throwing everything in one pot. - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that!

Recently, I have been exploring a lot of Western and Central Chinese cuisines. One of the cuisines I fell in love with is the food of Xinjian, a land-locked region located in the heart of the silk road and bordering nine different countries including India, Russia, Kazakhstan and Mongolia. With its long history as a route for the spice trade, it’s no wonder Xinjiang’s food is so unique and flavorful. This week I’d like to share with you a very delicious Xinjiang dish that I’ve been making and absolutely loving this fall. Xinjiang Lamb Rice is a very simple rice dish with meat and vegetables and it’s perfect for those evenings when you feel like just throwing everything in one pot. - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that!
- See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf

Rice is such a staple dish at our house that we eat it for almost every single meal. But recently it dawned on me that I have not shared a rice recipe yet, despite the name of this column. It’s time to change that! - See more at: http://freepressonline.com/Content/Top-Scrolling-Area/Top-Scrolling-Area/Article/The-Way-Rice-Should-Be-Xinjiang-Lamb-Rice/126/724/42203#sthash.IHkvmDBw.dpuf