Xinjiang
Uyghur polo
Lamb, sweet carrots and rice steamed in one pot until every grain shines.
90 minTime
21 gProtein each
mildSpice
Make it your way
Grandma's wayLamb, carrots and rice steamed together.
The original641kcalsame
21 gproteinsame
4 gfibresame
90minutessame
Polo, the pilaf of Uyghur weddings and Fridays.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Brown the lamb in hot oil in a heavy pot, then add the onion and fry until golden.
- 2Add the carrots and stir until they soften and turn orange gold.
- 3Add cumin, salt and enough water to cover; simmer covered 30 minutes until the lamb is tender.
- 4Drain the rice and spread it over the meat without stirring. Add water to just cover the rice. Tuck in the garlic head and raisins.
- 5Cook uncovered until the water is absorbed, poke holes with a spoon handle, then cover tightly and steam on low 25 minutes.
- 6Mix gently and pile onto a platter with the lamb and carrots on top.
Serve it like this
Mound on a large shared platter, lamb and carrots on top, the soft garlic head in the middle, with a sharp tomato and onion salad alongside.