Mutton pilaf

Overview

The taste of mutton is sweet but not greasy, warm in nature but not dry. It can warm the heart and dispel cold, warm and replenish qi and blood, stimulate the appetite and strengthen the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It can be said to kill two birds with one stone! My family hasn’t made lamb pilaf for a long time. I got up early today and went to the market to buy some lamb chops. Not to mention, they are really delicious~~

Tags

• staple food
• home cooking
• lamb chops
• raisins
• rice
• carrot
• salt

Ingredients

Steps

1. 1 Fresh lamb chops, carrots, a few raisins

   

2. 2 Hot pan, hot oil

   

3. 3 Pour the lamb chops into the pan and stir-fry

   

4. 4 Stir-fry for about ten minutes, add water and bring to a boil, then simmer over low heat until the lamb chops are slightly cooked, add an appropriate amount of salt

   

5. 5 Put the washed rice into the pot

   

6. 6 Then add the cut carrot sticks

   

7. 7 Then sprinkle in washed raisins

   

8. 8 Add an appropriate amount of water. When the soup becomes simmering, turn to low heat and simmer. Use a spatula to scoop the bottom of the pot a few times to prevent it from sticking

   

9. 9 During the process of simmering over low heat, cover the pot and keep tilting the pot at all angles to simmer evenly and prevent the rice from getting cooked

   

10. 10 After simmering for about forty or fifty minutes, the mutton soup has been absorbed by the rice, and the rice is almost cooked. Use a spatula to keep stirring up, down, left and right

    

11. 11 It’s time to eat the pilaf, it’s delicious~~