Polo (Pilaf)
Uyǧur (Uyghur)
Ingredients
1 lb. of lamb chops
1 lb. of carrots, julienned
1 medium or large onion, julienned
2 to 2.5 cups of water
2 to 2.5 cups of rice
0.5 cups of olive oil
0.5 tablespoon unsalted butter
(Optional) 0.25 to 0.5 tablespoon salt
(Optional) 0.25 to 0.5 tablespoon sugar
(Optional) 0.5 tablespoon cumin
(Optional) 1 bulb of garlic
(Optional) 1 red hot pepper
(Optional) 0.25 to 0.5 cups of raisins
Instructions
Heat olive oil and butter in a large cast iron or pot on high temperature stove
Add meat, stirring occasionally for 2 minutes or until evenly browned
Add onion and salt, stirring for 3 minutes
Add carrots and sugar, stirring for 5 minutes
Remove meat and place it in the oven at 200°F
Set stove to medium temperature
Add water
Once water boils, add the pepper and garlic. Let them simmer for 5 minutes, and then take them out and put them to the side.
Add cumin
Let mixture boil for another 5 minutes
Set stove to high temperature and add rice
Using a fork, poke holes into rice
Flip top layer of rice
Turn off heat and add raisins. Re-add pepper and garlic
Lightly spray or brush rice with olive oil
Cover pot or cast iron, letting it sit for 5 minutes
Turn on heat to low temperature, letting mixture cook for 30 minutes
Carefully mix ingredients in the pot or cast iron
Remove lamb chops from oven and place them on the rice
Serve warm