Cumin hand-caught mutton rice

Overview

The autumn wind is rustling, eating some mutton will not only keep out the cold but also provide nutrition. Grassland mutton meat is tender, easy to digest, has the characteristics of high protein, low fat, and contains more phospholipids. Mutton has less fat and less cholesterol than pork and beef. It is one of the delicacies to protect against cold and warm in winter. Eating mutton regularly has the effects of replenishing qi, nourishing kidneys and strengthening yang, and enhancing immunity.

Tags

• staple food
• home cooking
• dishes
• northwest cuisine
• xinjiang cuisine
• rice
• cumin powder
• onion
• peanut oil
• secnar prairie lamb
• carrot
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the prairie lamb and cut into pieces for later use

   

2. 2 Wash the rice, soak it for five minutes, then pour it into the rice cooker

   

3. 3 Cut onions into thin strips

   

4. 4 Cut carrots into thin strips and set aside

   

5. 5 After the oil is hot in the pan, add the prairie lamb and stir-fry, then add an appropriate amount of cumin powder

   

6. 6 When the prairie lamb turns gray, add onions, stir-fry, and add a spoonful of soy sauce

   

7. 7 Add the carrots and stir-fry evenly, then pour everything into the rice cooker

   

8. 8 Add salt, add an appropriate amount of water (to submerge the ingredients), close the lid and press to the cooking speed

   

9. 9 After about 20 minutes, take it out of the pan and sprinkle some chopped green onion