Xinjiang style mutton Polov
Ingredients: long grain white rice (basmati or jasmine), lamb stew meat (leg or shoulder), carrot, red onion, garlic bulb · 100 min cook time · 582kcal · ~₩31,600
Ingredients
500g long grain white rice (basmati or jasmine), 800g lamb stew meat (leg or shoulder), 1개 carrot, 1개 red onion, 1개 garlic bulb, 0.25컵 oil, 4컵 water, 1.5큰술 salt, 1큰술 cumin powder, 2온스 raisins, 1작은술 dark soy sauce, 0.5개 bell pepper, 0.5개 tomato, 1큰술 sugar, 1큰술 white vinegar, 1작은술 black pepper
Instructions
1. Wash the rice with clean water, rubbing it with your hands until the water is clean (about 5 times) to remove starch. Soak the rice in clean water for 1 hour, or in 140°F water for 20 minutes if in a rush.
2. Trim some fat off the lamb stew meat and dice the fat into 1/4 inch cubes. Set the meat aside.
3. Peel and discard the ends of the carrot. Divide it into 3 logs. Cut a thin slice off each log to create a flat surface. Slice them into 1/4 inch thick slabs, then into 1/4 inch thick strips (chopstick thickness).
4. Cut the red onion in half and slice it into thick pieces. Loosen them up.
5. Clean the garlic bulb by ripping off dry outer layers, leaving the cloves whole.
6. Add about 1/4 cup of oil to a wok. Add the diced lamb fat and stir to spread. Once it starts sizzling, add the onions and toss over medium heat until soft and translucent.
7. Add the garlic bulb and turn the heat to low. Caramelize the onions until they reach a deep brown color. Take them out using a sieve to drain the grease.
8. Heat the oil in the wok until it's smoking. Spread the lamb meat in the wok so most pieces touch the bottom. Cook over high heat for 1-2 minutes until browned. Toss and brown the other side a few times.
9. Add the caramelized onions back to the wok along with 3 cups of water. Cover and bring to a boil. Add 1 1/2 tablespoons of salt.
10. Turn the heat to low and simmer for 15-20 minutes, or until the lamb reaches desired tenderness. It can be slightly less tender than preferred as it will cook further.
11. Add the carrots to the wok. Take out the garlic. Add another cup of water (total 4 cups).
12. Drain the soaked rice. Add the rice to the middle of the bubbling water in the wok. Do not stir. Gently spread it out and slightly pat it tight. Place the garlic in the middle. Poke holes with chopsticks for steam circulation.
13. Turn the heat to low, cover, and cook for 10 minutes.
14. After 10 minutes, flip the rice back down and pat it tight. Poke more holes. Cover and cook on low heat for another 6 minutes.
15. Add 1 tablespoon of cumin powder and optionally sprinkle a couple ounces of raisins. Mix everything. Add a couple drizzles of dark soy sauce for deeper color.
16. Taste and adjust flavor if needed before serving. Serve with the soft, creamy garlic cloves.
17. For a quick salad: slice some onion, bell pepper, and tomato. Add salt to taste, 1 tablespoon of sugar, 1 tablespoon of white vinegar, 1 teaspoon of cumin powder, and black pepper to taste. Mix well.
Source: Watch the original video