Xinjiang Rice Pot With Lamb

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.