#lambpilaf
Recipe for lamb pilaf
Lamb pilaf is a traditional dish from Xinjiang in northwest China. Lamb is a prevalent meat in the region. So it makes sense that lamb pilaf is delicious and relatively simple to cook.

👉Ingredients:
❣️1kg of lamb with bones, can be chopped leg or ribs
❣️500g of rice(long or short grain)
❣️500g of yellow or red carrots
❣️100g of raisins
❣️500g of red onions
❣️3 tablespoons of vegetable cooking oils

👉Preparation steps:
1. Finely chop the onions
2. Slice and sliver the carrots into chopsticks size
3. Wash the rice and soak it in cold water for 15 minutes

👉Cooking steps:
1. Heat up a frying pan, add two spoons of cooking oil, and fry the onions on low heat until the edges become slightly brown
2. Take out the fried onions
3. In the same pan, sear the lamb on both sides (4 minutes for each side)
4. Put the seared lamb in a separate pot, add about 1000ml of hot water, and boil the lamb for about 40minutes
5. Using the same frying pan (used to fry the lamb), add one tablespoon of oil and fry the carrots for a few minutes, then add the fried onions back
6. Spread the rice evenly on top of the carrots, and sprinkle the raisin evenly on top of the rice
7. Add the boiled lamb on top of the rice, then add the water used to boil the lamb into the pan covering the rice
8. Simmer for 20 to 30 minutes at low heat.
Ready to serve.

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