Easy Lamb Pilaf Recipe: Authentic Xinjiang Style

Xinjiang, China, a region known for its rich culinary heritage, offers some of the most delectable lamb dishes in Chinese cuisine. This easy lamb pilaf recipe, inspired by the traditional Xinjiang style, combines tender lamb pieces, carrot chunks, raisins, rice, and a few delicious spices. The lamb pieces cook quickly and absorb all the flavors beautifully. This dish is perfect and a great way for a simple one-pot family dinner, allowing you to enjoy authentic Xinjiang flavors with minimal effort.

If you're looking for a flavorful and nutritious dish, this Chinese lamb and rice recipe is for you. Let's dive into the recipe and get cooking!

Ingredients

• Lamb: Lamb is a great source of high-quality protein. It provides rich flavors, and the lamb fat also adds depth and flavor to this dish. I recommend using tender cuts like lamb leg or lamb shoulder for the best texture and flavor. These cuts are not too fatty and get cooked quickly. You can chop the lamb into small pieces before cooking.
• Uncooked rice: Long-grain rice is a popular choice for its fragrant aroma and fluffy texture. Rinse the rice thoroughly to remove excess starch and prevent clumping before cooking. You can also use another type of rice grains or whatever is available.
• Water: I add water to cook the rice. Water also helps the rice absorb the flavors of the other ingredients. You can also use chicken stock, but I did not. This is flavorful enough using just water.:)
• Fresh ginger and green onions
• Cooking oil
• Onion: Sliced onion provides a sweet and savory base flavor. 
• Light soy sauce: Soy sauce adds a salty and umami flavor.
• Cumin seeds: I used cumin seeds instead of cumin powder. They add a bit of texture and a more intense, rich taste.
• Carrots: I love carrots! They add sweetness and color; they are also very nutritious. 
• Raisins: Raisins are a unique ingredient to add to this delicious dish. They are sweet and chewy.
• Salt and black pepper: to taste.
• Cilantro: for garnish.

Steps by steps cooking instructions

Preparing: Rinse the rice thoroughly with running water to remove excess starch. Cut the lamb into small pieces and the carrot into small chunks. Gather the rest of the ingredients ready.

Cook: Heat cooking oil over medium-high heat in a large Dutch oven or an unstick large saucepan. Stir fry the sliced onion, green onions, and fresh ginger slices until fragrant. Add the lamb pieces, and cook until browned or the lamb is cooked through.

Add the carrot chunks: In the same skillet, add the chopped carrot and sauté until soft, about 5-7 minutes.

Add the spices: Add the cummin seeds and the salt. Stir for about 1 minute until the cummin releases its aroma. Stir to combine all the ingredients thoroughly.

Add the raisins, rice, and water: Add the uncooked rice and raisins to the lamb mixture and stir well to combine. Pour in the water or chicken broth and bring to a boil.

Add the light soy sauce: Add the light soy sauce to the rice mixture and stir until combined.

Simmering: Once boiling, reduce the heat to low. Cover with a tight-fitting lid and let it simmer on low heat until the rice is cooked through and absorbed all the liquid, about 20-25 minutes.

Fluffing the rice: Remove the skillet from the heat and let it sit, covered, for about 10 minutes to allow the rice to rest and become fluffy.

Garnishing: Uncover and fluff the rice with a fork. Garnish with fresh cilantro or any fresh herbs.

Tips and variations

Lamb pilaf is a delicious and versatile dish that can be adapted in many ways to suit different tastes. Here are some tips and variations to help you make the perfect lamb rice pilaf:

Flavor base: Remember to start with a flavorful base of green onions, onion, and fresh ginger. Sauté them until aromatic before adding the lamb; do not add them later in the cooking process.

Resting time: After cooking, let the rice rest for a few minutes to allow the flavors to meld and the rice to firm up. This also makes it easier to serve.

Instant Pot: This recipe can be easily adapted for an Instant Pot. Use the sauté function to brown the lamb pieces, then cook on the rice setting with water or chicken broth.

Different spices: Feel free to experiment with different spices. Such as cinnamon, curry powder, bay leaf, and coriander seed can add a unique flavor to this pilaf.

Final thoughts

The combination of tender lamb pieces, aromatic spices, and the rest of the ingredients makes this dish a wholesome meal. Enjoy the flavors of Xinjiang in the comfort of your home with this satisfying recipe! I love to hear from you; leave a comment below to let me know how your lamb pilaf has turned out.:) Happy cooking!

Easy Lamb Pilaf Recipe: Authentic Xinjiang Style

This lamb pilaf combines tender lamb pieces, aromatic spices, and other ingredients, making this dish a wholesome meal.

5 from 11 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 376kcal

Ingredients

• 2 pounds lamb chop into small pieces
• 2 cups uncooked rice
• 4 cups water
• 2 slices fresh ginger
• 2 tablespoons cooking oil
• 1 onion sliced
• 2 teaspoons salt
• 1 teaspoon black pepper optional
• 3 teaspoons light soy sauce
• 2 teaspoons cumin seeds
• 3 cups carrots
• ¼ cups raisins
• 3 green onions chopped
• cilantro for garnish

Instructions

• Preparing: Rinse the rice thoroughly with running water to remove excess starch. Cut the lamb into small pieces and the carrot into small chunks. Gather the rest of the ingredients ready.
• Cook: Heat cooking oil over medium-high heat in a large Dutch oven or an unstick large saucepan. Stir fry the sliced onion, green onions, and fresh ginger slices until fragrant. Add the lamb pieces and cook until browned or the lamb is cooked through.
• Add the carrot chunks: In the same skillet, add the chopped carrot and sauté until soft, about 5-7 minutes.
• Add the spices: Add the cummin seeds and the salt. Stir for about 1 minute until the cummin releases its aroma. Stir to combine all the ingredients thoroughly.
• Add the raisins, rice, and water: Add the uncooked rice and raisins to the lamb mixture and stir well to combine. Pour in the water or chicken broth and bring to a boil.
• Add the light soy sauce: Add the light soy sauce to the rice mixture and stir until combined.
• Simmering: Once boiling, reduce the heat to low. Cover with a tight-fitting lid and let it simmer on low heat until the rice is cooked through and absorbed all the liquid, about 20-25 minutes.
• Fluffing the rice: Remove the skillet from the heat and let it sit, covered, for about 10 minutes to allow the rice to rest and become fluffy.
• Garnishing: Uncover and fluff the rice with a fork. Garnish with fresh cilantro or any fresh herbs.

Nutrition

Calories: 376kcal | Carbohydrates: 67.3g | Protein: 16.3g | Fat: 7.6g | Saturated Fat: 1.7g | Cholesterol: 30mg | Sodium: 2415mg | Potassium: 419mg | Fiber: 2.7g | Sugar: 10.3g | Calcium: 51mg | Iron: 4mg

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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