1, 2 pounds of lamb chops, 4 carrots, 1 onion, moderate amount of rice. The right amount of cumin powder, salt, soy sauce, ginger, pepper, dry hawthorn slices.

2, carrots washed and peeled, cut into thicker shreds; onion shredded; ginger slices; peppercorns and dried hawthorn slices into a disposable seasoning packet to be used;

3, rice washed, soaked in water for 30 minutes;

4, lamb chops cleaned and chopped into small pieces, the pot add a moderate amount of cold water into the lamb chops and ginger slices, boil over high heat will be foaming skimmed clean, seasoned soy sauce, salt, cumin powder, put pepper and cumin powder. Season with soy sauce, salt, cumin, pepper and hawthorn sachet, cover the pot with a lid and cook over medium-low heat for 15-20 minutes. When the lamb is cooked until you can poke a small hole with chopsticks, turn off the heat;

5. Heat the oil in a frying pan, add the onions and sauté for about 2 minutes, then add the carrots and stir-fry for about 2 minutes. Pour the stock from the lamb chops into the rice cooker, just enough to cover all the ingredients. Cover the cooker with a lid and carry out the normal cooking program. When the rice is cooked, stir it well with a spoon.