Lamb 🐑 Pilaf 羊肉抓飯

Lamb pilaf, also known as “pilaf rice” or “pilau rice”, is a dish that originated in China and is popular in many parts of the world. It is a rice dish that is typically cooked with various vegetables, meats, and spices to give it a unique flavor.

 

 

Ingredients:

800 gram Lamb side

3 Onions

4 big carrots 

3 spring onion 

A big pinch of Saffron and add 2 to 3 dl of water

1 liter boiling water

A pinch Sichuan pepper

1 piece of cinnamon 

 5 slices of ginger

A teaspoon fennel 

1 star anise 

Salt and pepper 

3 dl rice

 

How we did it:

 

Fry the lamb meat with fat you have cut away, and when the meat is starting to take color add 

2 to 3 small onions and one carrot all cut in to strip.

Add all the spices, but not salt.

Add 1 liter of boiling water.

Cook for 45 – 60 minutes under lid. 

Before the cooking if finished add a table spoon of sea salt.

Remove when done. 

 

Rinse the rice and let them stay in water for about 30min.

 

Start to fry the rest of the onions and carrot. Here you can also use lamb fat and extra vegetable oil. 

When vegetables are soft add the stock from cooking the lamb meat. Add also 2 dl of the saffron water, and add the rice.

When it has been cooking for 20 minutes under lid, add the meat and adjust with extra saffron water if needed. Cook for 10 minutes more. 

When the liquid is gone, the dish is done. 

You can add some raisins when serving.

 

Now the dish is ready.

 

We wish you all a nice Easter 🐣 time 

 

羊肉飯，又稱“抓飯”或“肉飯”，是一道起源於中國，風靡世界各地的菜餚。這是一道米飯，通常與各種蔬菜、肉類和香料一起烹製，賦予其獨特的風味。

 

原料：

800克羊排

2 個洋蔥

4個大胡蘿蔔

3 個小蔥

一大撮藏紅花，加入 2 到 3 分升的水

1 升開水

少許花椒

1塊肉桂

 5 片生薑

一茶匙茴香

1 個八角

鹽和胡椒

3 分升大米

 

我們是怎麼做到的：

 

用羊脂肪煎羊排，當肉開始變色時加入

2 到 3 個小洋蔥和一根胡蘿蔔都切成条。

添加所有香料，但先不添加鹽。

加入 1 升沸水。

蓋上蓋子煮 45 – 60 分鐘。

請在出鍋前加入一湯匙海鹽。

 

 

沖洗大米，讓大米倒入水中約半個小時。

 

開始炒洋蔥和胡蘿蔔。在這裡您還可以使用羊肉脂肪和加入植物油。

當蔬菜變軟時，加入煮羊肉排的高湯。加入米飯, 然後加入 2 分升的藏紅花水。

蓋上蓋子煮 20 分鐘後，加入羊肉排，額外的藏紅花水進行調整。再煮10分鐘。

當液體消失時，這道菜可以出鍋了。

上菜時可以加些葡萄乾。

 

現在這道菜已經準備好了。

 

祝大家復活節愉快🐣