Ingredients preparation:

400g lamb leg

One carrot

Half yellow onion

A small handful of raisins, 30g

A cup of rice, about 220g, for two people

5g of salt, a teaspoon of cumin (3g)

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Ingredients processing: When making hand-cooked rice, vegetables and meat need to be fried in advance, so when chopping onions and carrots, the key is not to chop them too finely. Vegetables that are too thin will easily become soft and pureed after frying and cooking. Cut the onion into 1cm strips.

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Cut the carrot into 6 mm wide (roughly the width of your little finger nail) and 6 cm long strips.

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Cut the remaining mutton into square pieces of about 2 cm. There is often a layer of fat on the mutton leg meat. It is recommended to shave it off and dice it separately and use it to boil mutton fat. The cooked rice will be particularly fragrant.

Boil mutton fat. After heating the pan, add a tablespoon of vegetable oil, add diced fat lamb, keep the heat medium to low, slowly cook the fat lamb until it is slightly golden brown, and scoop out the oil residue. (Students who like oil residue can keep it)

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Stir-fried mutton and vegetables. Turn up the heat and fry the lamb until the surface is golden brown. Do not fry the lamb leg too dry to retain a certain amount of juice and elasticity of the meat. Then add onions and fry until the aroma is released. Add carrots, salt and cumin. Stir-fry for two to three minutes, until the carrots are soft.

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Cooking rice. Traditional hand-cooked rice is cooked directly on stir-fried vegetables. I adjusted it to the rice cooker version. It has two advantages. One is convenience, and the other is cooking with the rice cooker. With the rice at the bottom and the meat at the top, the juices from the vegetables and meat can flow into the rice better and penetrate into the mutton fat at the bottom of the rice. , will form a charming layer of rice cake, very fragrant! Specific operation: Put washed rice and water into the bottom of the rice cooker. The amount of water is based on the daily rice cooking ratio. I used Akita Komachi rice, rice:water = 1:1.2. Arrange the fried lamb and vegetables on top of the rice. Note, do not turn over after spreading. Turning will cause the rice to heat unevenly, resulting in uncooked rice.

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After the rice cooker jumps to the keep warm state, open the lid and sprinkle raisins on it, and simmer for another five minutes.

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You can smell the delicious aroma of mutton when you open the lid of the pot. Mix the vegetables and rice evenly before serving. The mutton fat and mutton juice blend perfectly with the rice, coupled with the fragrant banana crispy rice at the bottom of the pot, one bowl is obviously not enough!