A delightful and hearty dish inspired by Central Asian flavors, combining tender lamb, aromatic spices, and fluffy rice.
Rinse the basmati rice under cold water until the water runs clear, then soak it in salted water for 30 minutes.
Soaking the rice ensures it cooks evenly and achieves a fluffy texture.
Cut the lamb shoulder into bite-sized cubes.
Ensure the lamb pieces are of uniform size for even cooking.
Slice the onions thinly and julienne the carrots.
Uniformly cut vegetables cook more evenly and enhance the dish's texture.
Heat the vegetable oil in a large wok over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the onions to the wok and sauté until golden brown.
Stir frequently to avoid burning the onions.
Add the garlic and cook until fragrant.
Adding garlic at this stage prevents it from burning and turning bitter.
Add the lamb cubes and cook until browned on all sides.
Browning the lamb enhances its flavor and seals in the juices.
Add the carrots, cumin, crushed red pepper flakes, salt, and black pepper. Stir well.
Adjust the spices to your taste preference.
Drain the soaked rice and add it to the wok, spreading it evenly over the other ingredients.
Do not mix the rice with the other ingredients to maintain the layering.
Add enough water to just cover the rice, then cover the wok and reduce the heat to low. Cook until the rice is tender and the water is absorbed, about 25 minutes.
Check occasionally to ensure the rice doesn't dry out; add a splash of water if needed.
Gently mix the rice with the other ingredients, then serve hot.
Mix gently to avoid breaking the rice grains.
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