Uighur Lamb Pilaf

local_grocery_store Ingredients

• 500 grams Lamb shoulder, boneless, cubed
• 2 cups Basmati rice, rinsed
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 1 teaspoon Cumin seeds, toasted
• 1 teaspoon Coriander seeds, toasted and ground
• 1 Cinnamon stick, about 2 inches
• 4 Cardamom pods, lightly crushed
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Vegetable oil
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pot over medium heat.
2. 2.Add the chopped onion and cook until golden brown.
3. 3.Add the minced garlic and grated ginger, and cook for another minute.
4. 4.Add the cubed lamb shoulder and cook until browned on all sides.
5. 5.Add the toasted cumin seeds, ground coriander seeds, cinnamon stick, cardamom pods, turmeric powder, and salt. Stir well to coat the lamb with the spices.
6. 6.Add enough water to cover the lamb, bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the lamb is tender.
7. 7.While the lamb is simmering, cook the basmati rice according to package instructions.
8. 8.Once the lamb is tender, remove the cinnamon stick and cardamom pods from the pot.
9. 9.Drain the cooked rice and add it to the pot with the lamb. Gently mix the rice with the lamb, ensuring it is evenly coated with the flavorful sauce.
10. 10.Cover the pot and let the rice and lamb mixture steam for 10 minutes.
11. 11.Serve the Uighur Lamb Pilaf hot, garnished with freshly chopped cilantro.

lightbulb_outline Tips

• chevron_rightFor an extra kick of spice, add a pinch of red chili flakes to the lamb while it's cooking.
• chevron_rightYou can substitute lamb with beef or chicken if desired.
• chevron_rightTo make the dish more colorful, add a handful of frozen peas or diced carrots to the pot along with the lamb.