Xinjiang Lamb Pilaf

Ingredients

• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 2 cups long-grain white rice
• 3 whole medium carrots, peeled and cut into 1/4-inch batons
• 1 whole large yellow onion
• 5 whole garlic cloves
• 1.5 tablespoons whole cumin seeds
• 3 whole star anise pods
• 2 whole bay leaves
• 1 whole Chinese cinnamon stick or cassia
• 3 tablespoons vegetable oil
• 3.5 cups low-sodium chicken or lamb stock
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• ¼ cup fresh cilantro, roughly chopped
• 2 whole scallions, white and green parts separated, sliced thin

Instructions

1. 1

   Pat the 1 pound of boneless lamb shoulder dry with paper towels and cut into 1-inch cubes. This dryness is crucial — it allows the lamb to sear and develop a golden crust rather than steam. Set aside.

2. 2

   Peel and cut the carrots into 1/4-inch-thick batons (about 2 inches long) — this size allows them to cook through without becoming mushy. Set aside on a plate.

3. 3

   Dice the 1 large yellow onion into 1/4-inch pieces. Peel and thinly slice the 5 garlic cloves — keep them thin so they distribute throughout the rice evenly.

4. 4

   Set a 5-quart heavy-bottomed pot or Dutch oven over medium-high heat. Pour in 3 tablespoons of vegetable oil and let it heat for 1 minute until it shimmers and just begins to smoke lightly.

5. 5

   Working in two batches to avoid crowding, add the lamb cubes to the hot oil. Sear without stirring for 2-3 minutes until the bottoms develop a deep golden-brown crust. Flip and sear the other sides for another 2-3 minutes. You should hear an aggressive sizzle and smell rich, caramelized lamb. Transfer to a plate and repeat with remaining lamb.

6. 6

   Add the diced onion to the pot and sauté over medium heat, stirring frequently, for 3-4 minutes until softened and just beginning to turn translucent at the edges. You'll smell the onion's sweetness as it cooks.

7. 7

   Add the sliced garlic, 1.5 tablespoons of cumin seeds, 3 star anise pods, 2 bay leaves, and the 1 cinnamon stick. Stir constantly for 30 seconds until fragrant — the spices will bloom and fill your kitchen with warm, earthy aromas.

8. 8

   Pour in 2 tablespoons of Shaoxing wine and scrape the bottom of the pot with a wooden spoon to lift up all the browned lamb bits. This adds depth of flavor to every grain of rice.

9. 9

   Add the 2 cups of rice and stir constantly for 1-2 minutes, coating each grain lightly with oil. The rice should look glossy but still individual, not clumped.

10. 10

    Pour in 3.5 cups of stock, add the seared lamb back to the pot, then stir in 2 tablespoons of soy sauce, 1 teaspoon of kosher salt, and 0.25 teaspoon of white pepper. Bring to a boil over medium-high heat — you'll see large bubbles breaking the surface.

11. 11

    Once boiling, scatter the carrot batons over the rice surface and give a final stir. Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 18-20 minutes. Resist the urge to peek — steam trapped under the lid is essential for even cooking.

12. 12

    Remove the pot from heat and leave covered for 5 minutes. This allows carryover cooking to finish the rice perfectly — grains should be tender but with a slight firmness when bitten, not mushy.

13. 13

    Carefully remove the lid — steam will rise. Gently fluff the rice with a fork, breaking up any clumps. Remove the star anise, cinnamon stick, and bay leaves with a slotted spoon and discard.

14. 14

    Transfer the pilaf to a large serving bowl or family-style platter. Scatter the 0.25 cup of fresh cilantro and the white parts of the scallions over the top. Garnish with the sliced green scallion tops for color and a fresh onion bite.

15. 15

    Serve family-style, spooning directly onto individual bowls. The warmth of the dish will carry the fragrance of cumin and star anise to the table.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot with lid
• cutting board
• chef's knife
• vegetable peeler
• wooden spoon
• slotted spoon
• fork
• paper towels
• measuring cups
• measuring spoons

More recipes like this

• 

  Oi Sobagi (Korean Cucumber Salad)

  25 min

• 

  Chicken Gyro with Tzatziki

  25 min

• 

  Tafelspitz: Viennese Boiled Beef

  90 min

• 

  Korean Dakbal (Spicy Chicken Feet)

  55 min