lamb risotto / pilaf

step 1. frozen lamb process ref


step 2. Amanda Tastes 羊肉抓饭

lamb 400g
carrots 2 (~ 300 g)
medium onion: half
rice: 1.5 cups (~225 g)
cumin 1tsp
shao xing 1 tbsp
raisin ~ 30 g
salt
boiling water 350 ml


Garden times mutton + chicken

用料  

lamb risotto / pilaf的做法  

1. for frozen lamb
   1. soak in room temp water for hours
   2. start with cold water, blanch fro 2 mins after the water was brought to boil
   3. wash throughly for 3 times after blanching

2. soak rice for 30 mins

3. slice onion
   slice carrots into stripes
   slice lamb into 1cm thick slices

4. high heat and then add oil
   
   then add in lamb to saute till a bit brown and fat starts to melt, then set aside

5. saute onion for 1-2 mins till a bit translucent and browning on the surface

6. add carrots and cumin
   saute till carrots are fragrant

7. add in lamb and shaoxing and mix a bit

8. add in some of the 350ml boiling/hot water till ingredients are half covered

9. cover with lid and stew on low heat for 15 mins

10. add salt to taste, make it a bit saltier than wanted (b/c we'll add rice after this step)

11. add rice on top
    
    - try to flatten the surface and push rice to be soaked by the broth to be cooked evenly

12. add in the remaining hot water so that it almost even with all ingredients submerged

13. stay on low heat and stew for 10 mins w/ lid on
    
    - flip at 5 mins in case the bottom is burnt

14. add in raisins (water should be almost dried out at this time)
    
    continue stew for 5 – 10 mins

15. turn off heat with lid on for 2 – 3 mins

16. flip and mix well before serve

小贴士

in garden time


soak rice and raisins for 30 mins
soak lamb and chicken for 1 h
high heat saute meat, add in all veggies till soft, add in water, cover and stew on low heat for 20 mins
add in salt and cumin, add rice and raisin, turn to medium heat to bring to boil, then low heat for 1 h till rice is completely cooked

in garden life
she also added tomato as veggies