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# 新疆抓饭 Xinjiang Lamb Pilaf

![出锅的样子（肉都被吃完了这时候）](/files/AxcMH8KAIpXPiY0t9sDe)

## English Version

**Xinjiang Lamb Pilaf Recipe**

### Ingredients

* Rice: 500g (Indian or Japanese rice)
* Lamb ribs / lamb chops: 500g
* Carrots: 600g
* Onions: 1–2 medium (about 250g)
* Cooking oil: 80–100g (minimum 60g workable)
* Water: 750ml (1.5× rice weight)
* Salt: 8–10g (approx. 10g per 500g of rice)
* Cumin: 5–10g

### Instructions

1. **Fry the Onion (Onion Oil):** Heat the cooking oil to about 120°C and fry the onions until they turn golden brown and the skin wrinkles, releasing their aroma. Remove the onions from the oil. (This step is to make fragrant onion oil).
2. **Stir-fry Lamb and Carrots:** In the same onion oil, add the lamb ribs (500g), carrots (600g), and cumin. Stir-fry until the outside of the lamb is slightly charred and aromatic.
3. **Boil the Meat:** Add water and boil the lamb and carrots for 20 minutes.
4. **Add Rice:** Add the rice (500g). Ensure the water amount is exactly 1.5 times the weight of the rice. Add salt at this point (about 10g for 500g of rice).
5. **Simmer:** Cover the pot and simmer on low heat for 30 minutes. Be patient and avoid opening the lid during this time.

### Note

* A higher amount of oil (60-100g) yields the best results; it should basically cover the meat when frying.
* The salt ratio is crucial and should be calculated based on the weight of the rice.
* If making a larger batch (e.g., 1000g lamb, 1000g rice, 1000g carrots), adjust water and salt accordingly, but the key is managing the water-to-rice ratio.

***

## 中文版本

**新疆抓饭食谱**

### 材料

* 米饭：500克（推荐印度长粒米或日本米）
* 羊排 / 羊肉块：500克
* 胡萝卜：600克
* 洋葱：1–2个中等大小（约250克）
* 食用油：80–100克（最低60克）
* 水：750毫升（大米重量的1.5倍）
* 盐：8–10克
* 孜然：5–10克

### 步骤

1. **炼葱油：** 先用油炒洋葱，油温约120度。洋葱出香味后捞出，炒至焦黄、表皮发皱即可，这一步其实就是炒葱油。
2. **炒羊肉：** 葱油炒好、洋葱捞出后，把羊排（500克）和胡萝卜（600克）放进去炒，同时加入孜然。这一步要把羊肉炒到外面焦焦的、香香的才好。
3. **炖煮肉菜：** 加水煮20分钟，充分煮出羊肉和胡萝卜的香味。
4. **下米和盐：** 放入大米（印度米或日本米），水量务必为大米重量的1.5倍。此时放入盐（500克米需加约10克盐，盐量按照大米的重量来给）。
5. **焖饭：** 小火盖上锅盖焖煮30分钟后出锅。这里要有耐心，并且记得一定要在开始煮之前把盐放进去，煮饭期间最好不要开锅盖。

### 提示

* 油量给够是关键：用油约60-100克，最好在煎羊肉的时候能基本覆盖肉，高油效果最佳。
* 加大量版本：如果做1000克肉的版本，大米同样用1000克，胡萝卜给1公斤。主要的难点在于控制好盐和水的比例，就真的只能大概估计一下，因为水会在煮肉的时候蒸发嘛！