The clay pot chicken is Cantonese, while the lamb pilaf here is from Xinjiang province, an autonomous region located in the extreme western part of China
In fact, lamb is a very popular meat in many provinces of China and is considered a staple in Xinjiang and Inner Mongolia, where the majority of inhabitants are Muslim
In China, Chuanr often referred to as "chua'r" in Pekingese and throughout the North, or kawap in Uyghur, is a variation of kebab originating from the Uyghurs in the Western province of Xinjiang and a popular dish in Chinese Islamic cuisine is one of the popular street food
Spread the rice out on top of the water, but do not mix it with the rest of the ingredients. rice. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing
Add the water, rice, and bring to a boil. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. 300 g lamb, cut into bite size pieces. 2 cups rice (short or medium grain)
Serve over rice. In a deep sided skillet, heat the oil and stir fry the lamb cubes for 2 minutes, until the cubes are lightly browned on all sides. 1 lb lamb or 1 lb mutton, cut into 1 inch cubes
This cookbook has recipes for pickles, Chinese dumplings, salads, cold cuts, hot entrees, noodles, rice, seafood poultry, pork, lamb, beef, vegetables and desserts
