Mutton finger rice

Overview

When I went home during the Chinese New Year, I ate mutton finger rice with my elders, and I was reminded of many delicious northern delicacies. Maybe there are so many delicacies from different regions that you can come into contact with now, and it’s easy to get confused, so sometimes you can’t tell the difference between authentic and innovative. Of course, a big part of the fun of cooking at home is making whatever you want, making a delicious dish and throwing in your favorite ingredients. Taking mutton as an example, hand-pulled rice is a good recipe. I have eaten a lot of them, with slightly different recipes, including ones with raisins, nuts, and even saffron. Of course, the protagonist is still the protagonist, but slight changes will give a rich hand-made rice a unique flavor. No matter how you cook it, it will satisfy your love for mutton. Try it?

Tags

• staple food
• home cooking
• old man
• dinner with friends
• northwest cuisine
• xinjiang cuisine
• lunch
• replenishing the kidneys
• nourish the kidneys
• replenishing both qi and blood
• replenishing deficiency and nourishing the body
• strengthen the waist and strengthen the kidneys
• warm up the body from the cold
• apricot preserves
• bbq sauce
• cumin
• ghee
• honey
• lamb chops
• onions
• purified water
• raisins
• yellow mustard
• carrot
• cashew nuts
• meters
• pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Dice onions and carrots and set aside;

   

3. 3 Put 20 grams of ghee in the pot, then add chopped onions and carrots and stir-fry until the oil turns carrot color;

   

4. 4 Wash the raisins, then put them into the pot with the diced lamb chops, shredded apricots and cumin and stir-fry until the mutton changes color, then add a little water and stir-fry evenly;

   

5. 5 Add the soaked rice to the pot and stir-fry until the rice grains fully absorb the soup. (If you find this process troublesome, use cooked rice.) During this period, you need to stir constantly to prevent the rice from sticking to the pot;

   

6. 6 Add appropriate amount of salt and pepper to taste, pour in purified water, cover the pot and simmer over low heat for 15 minutes, then stir well.

   

7. 7 Next, process the lamb chops. Season the lamb chops with salt and pepper, then fry both sides in the pan until golden brown and take out;

   

8. 8 Mix barbecue sauce, honey and yellow mustard, then spread evenly on the fried lamb chops, and sprinkle with some cumin powder;

   

9. 9 Place the lamb chops in a preheated 180-degree oven and bake for 20 minutes, then take them out and let them cool for about 5 minutes before cutting them;

   

10. 10 Finally, put the rice on a plate, sprinkle with cashews and put the lamb chops on top.