Xinjiang Rice Pot With Lamb

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  vegetable oil or 2  tablespoons  peanut oil
• 300  g lamb, cut into bite size pieces
• 2  carrots, coarsely chopped
• 2  onions, coarsely chopped
• 1  teaspoon salt
• 1  teaspoon ground ginger
• 1  teaspoon szechuan peppercorns, lightly roasted, and crushed
• 2  cups rice (short or medium grain)
• 3 3⁄4 cups water

Directions

1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until begins to soften. Add the ginger, salt, Szechuan pepper, and mix well.
2. Add the water, rice, and bring to a boil. Cover and simmer on low heat for about 30 minutes or until all the water has been absorbed. Serve while hot.