This is a recipe from my parents hometown, a dish that I grew up eating consistently. On the surface it looks super simple, containing rice, lamb, carrots and onion. When you taste the dish - it'll change your life. The lamb is cooked first then carrots and onions added absorbing the lamb fat. The rice is cooked alongside the 3 creating the perfect harmony of flavours.

The dish is from Xinjiang, China (North West).

Ingredients:
Cooking Oil
2kg of Lamb
1kg of Carrots
2 Onions
5 cups of Rice (medium grain)
3 cups of Hot Water

Method:
Add cooking oil to large Wok - wait until Wok is hot
Add lamb pieces - cook until brown and water is cooked out
Add carrots and onions - cook for further 5 minutes
Add rice - flatten out
Add hot water

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