lamb risotto / pilaf
step 1. frozen lamb process ref
step 2. Amanda Tastes 羊肉抓飯
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 shoulder |
lamb risotto / pilaf的做法
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 blanchingsoak rice for 30 mins
slice onion
slice carrots into stripes
slice lamb into 1cm thick sliceshigh heat and then add oil
then add in lamb to saute till a bit brown and fat starts to melt, then set asidesaute onion for 1-2 mins till a bit translucent and browning on the surface
add carrots and cumin
saute till carrots are fragrantadd in lamb and shaoxing and mix a bit
add in some of the 350ml boiling/hot water till ingredients are half covered
cover with lid and stew on low heat for 15 mins
add salt to taste, make it a bit saltier than wanted (b/c we'll add rice after this step)
add rice on top
- try to flatten the surface and push rice to be soaked by the broth to be cooked evenlyadd in the remaining hot water so that it almost even with all ingredients submerged
stay on low heat and stew for 10 mins w/ lid on
- flip at 5 mins in case the bottom is burntadd in raisins (water should be almost dried out at this time)
continue stew for 5 – 10 minsturn off heat with lid on for 2 – 3 mins
flip and mix well before serve
小貼士
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
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