Cumin Lamb Chop Rice

Cumin and lamb come together for a taste of Xinjiang.

Ingredients:

Method:

1. Cut the lamb chops into approximately 3cm pieces and soak in cold water for about 1 hour to draw out the blood. Heat a wok, add the vegetable oil and pan-fry the lamb over low heat until browned and fragrant, with the fat released. Remove and set aside.
2. Peel the carrots and onion and cut into strips approximately 6–8mm thick. Add to the wok used in step 1 and stir-fry over medium heat until slightly softened.
3. Return the lamb to the wok, add the ground cumin, salt and light soy sauce, and stir-fry briefly to combine. Turn off the heat and set aside.
4. Rinse the rice and place it in the inner pot. Add water up to the 2-cup Pearl Rice water level mark. Add the ingredients prepared in step 3 and mix well.
5. Close the rice cooker, select the Pearl Rice Fine Cook function and start cooking.
6. When cooking is complete, open the lid, add the raisins, mix well and serve.