Entree: China – Xinjiang Uyghur – 抓饭 ➤ Zhuā fàn (Uyghur-style pilaf of rice cooked with lamb, carrots, and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) lamb shoulder, cut into 1-inch (2.54 cm) pieces
- 2 cups (400 g) long-grain rice, rinsed and soaked 20–30 minutes
- 3 tbsp (45 ml) vegetable oil or rendered lamb fat
- 2 medium onions (10 oz (280 g)), thinly sliced
- 3 large carrots (10 oz (280 g)), peeled and cut into matchsticks
- 4 cloves garlic (0.42 oz (12 g)), minced
- 1 tbsp (15 g) tomato paste (optional for color)
- 2 tsp (10 g) salt, adjust to taste
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground coriander
- 1/4 cup (35 g) raisins (optional)
- 3 1/2 cups (830 ml) water or lamb broth

Show original ingredient measurements

- 1 1/2 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 2 cups (400 g) long-grain rice, rinsed and soaked 20–30 minutes
- 3 tbsp (45 ml) vegetable oil or rendered lamb fat
- 2 medium onions (10 oz / 280 g), thinly sliced
- 3 large carrots (10 oz / 280 g), peeled and cut into matchsticks
- 4 cloves garlic (12 g), minced
- 1 tbsp (15 g) tomato paste (optional for color)
- 2 tsp (10 g) salt, adjust to taste
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground coriander
- 1/4 cup (35 g) raisins (optional)
- 3 1/2 cups (830 ml) water or lamb broth

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat lamb pieces dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Heat oil in a large heavy-bottomed pot over medium-high heat and brown the lamb in batches until well seared; remove and set aside.
2. In the same pot reduce heat to medium and add the sliced onions. Cook, stirring, until deep golden brown and caramelized, about 12–15 minutes.
3. Add garlic, carrots, and tomato paste (if using). Cook 4–5 minutes until carrots begin to soften. Stir in ground cumin and coriander and cook 1 minute until fragrant.
4. Return lamb to the pot, add the soaked and drained rice, raisins (if using), remaining salt, and the remaining black pepper. Gently stir to coat rice with oil and spices.
5. Pour in 3 1/2 cups (830 ml) water or broth. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed 20–25 minutes until rice is tender and liquid absorbed.
6. Turn off heat and let rest, covered, for 10 minutes. Fluff gently with a fork, mix lamb and rice together, adjust seasoning, and serve hot.

1. Pat lamb pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat oil in a large heavy-bottomed pot over medium-high heat and brown the lamb in batches until well seared; remove and set aside.
2. In the same pot reduce heat to medium and add the sliced onions. Cook, stirring, until deep golden brown and caramelized, about 12–15 minutes.
3. Add garlic, carrots, and tomato paste (if using). Cook 4–5 minutes until carrots begin to soften. Stir in ground cumin and coriander and cook 1 minute until fragrant.
4. Return lamb to the pot, add the soaked and drained rice, raisins (if using), remaining salt, and the remaining black pepper. Gently stir to coat rice with oil and spices.
5. Pour in 3 1/2 cups (830 ml) water or broth. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed 20–25 minutes until rice is tender and liquid absorbed.
6. Turn off heat and let rest, covered, for 10 minutes. Fluff gently with a fork, mix lamb and rice together, adjust seasoning, and serve hot.