Xinjiang Rice Pot With Lamb

• 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 34 cups water

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

vegetable oil, lamb, carrots, onions, salt, ground ginger, szechuan peppercorns, rice, water

Taken from www.food.com/recipe/xinjiang-rice-pot-with-lamb-360064 (may not work)