Uyghur & Central Asian Borderland
Xinjiang Style Hot Pot
A Uyghur dish of lamb, green bell pepper and carrot, seasoned with ginger and simmered on the stove.
1 hr 5 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
In a deep sided skillet, heat the oil and stir fry the lamb cubes for 2 minutes, until the cubes are lightly browned on all sides.
- 2
Transfer meat to a dutch oven and add all of the other ingredients. Mix well. Bring to a boil and then cover. Allow to simmer on low heat for 35 minutes. Serve over rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
