Xinjiang Spicy Lamb Rice (Traditional Chinese Xinjiang Rice Recipe)

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than lamb.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos offer a soy-free option with similar flavor.

Cut carrot into thin strips, tomato into small cubes.

Thinly slice the onion.

Chop lamb into bite-size pieces.

Heat 4 Tbsp oil in the wok and fry the lamb for 5 minutes.

Add onion, cumin, chilli powder, salt, carrot, tomato. Stir-fry for 3 - 5 minutes.

Add about 400 – 450ml of water and rice on top of the meat.

Cover and cook for 20 minutes on low heat.

Remove lid and sprinkle raisins. Gently turn and mix all ingredients together.

Cover and cook for further 2 minutes.

Transfer on to a dish and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens