Xinjiang Lamb and Carrot Pilaf (Polo)
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Ingredients
- 450 g diced lamb shoulder
- 300 g long grain rice
- 2 carrot, julienned
- 1 onion, sliced
- 1 tsp cumin seeds
- 500 ml chicken stock
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 627 kcal
- Protein
- 26 g
- Carbohydrate
- 64.9 g
- of which sugars
- 4.8 g
- Fat
- 29.3 g
- of which saturates
- 10.9 g
- Fibre
- 2.8 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the lamb for 5 minutes.
- 2
Add the onion and fry for 4 minutes, until softened.
- 3
Stir in the carrots and cumin seeds and fry for 3 minutes.
- 4
Rinse the rice and add it to the pan with the chicken stock, then bring to the boil.
- 5
Cover, turn the heat to the lowest setting and cook for 20 minutes, until the rice has absorbed the liquid and the lamb is cooked through with no pink remaining.
- 6
Turn off the heat and leave covered for 5 minutes before fluffing with a fork and serving.
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