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Lamb and Rice Puluo


Lamb and Rice Puluo
3 Tablespoons vegetable oil
3/4 pound lamb cut into half-inch cubes
2 carrots peeled and cut bite-sized
2 onions, peeled and cut bit-sized
1 teaspoon salt
1 teaspoon Sichuan peppers, crushed well but not into powder
2 cups raw rice
1. Heat oil in a heavy ceramic casserole, then stir in the meat and keep stirring for two minutes before adding the carrots and the onions and stir-fry everything for another two minutes.
2. Add the salt and the crushed Sichuan peppercorns and stir-fry for two more minutes, then add the rice and five cups of boiling water stirring all the time.
3. Reduce the heat to simmer, cover the casserole, and simmer for half an hour longer, and then stir the meat-rice mixture. Now taste the rice, and if not cooked, recover it and allow it to cook another five to eight minutes or until thoroughly cooked. Then serve.

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