Xinjiang Lamb Chops with Rice
Xīnjiāng Yángpái Zhuāfàn (Xinjiang Lamb Rib Pilaf) is a premium version of Xinjiang polo, made with lamb ribs instead of regular cuts. The ribs are seared and then layered with rice, carrots, and onions, allowing the rich bone marrow flavors to permeate the entire dish. Each grain of rice absorbs the lamb's essence.
食材清单
- 400 g rice (soaked 30 minutes)
- 800 g lamb ribs (cut into individual ribs)
- 4 carrots (julienned)
- 2 large onions (sliced)
- 3 tbsp oil or lamb fat
- 1 tsp cumin, 1 tsp salt
- Water
制作步骤
- 1. Wash the rice 2-3 times, add appropriate amount of water and soak for 30 minutes.
- 2. Spread the processed meat and vegetables on the rice
- 3. Press the cooking button on the rice cooker. After the rice is cooked, simmer for 10 minutes before opening the lid.
- 4. Open the lid, mix the food well, season and enjoy
文化小知识
羊排抓饭是新疆美食中最高级的马球版本。它是在重要场合提供的菜肴，被认为是对厨师技艺的考验——米饭必须蓬松、排骨鲜嫩、味道均衡。在维吾尔文化中，为客人提供羊排马球是一种非常尊重的表现。这道菜通常搭配新鲜蔬菜沙拉和开菲尔酸奶饮料。