More commonly known as "羊肉抓饭" which literally translates to "lamb rice eaten with your hands". We usually use chopsticks though. More of a fried rice than a pilaf, it's my Dad's signature dish. It is such a treat when he makes it (which isn't often since it's relatively time consuming) and its the perfect hearty meal for a winter days, especially served with a side of hot vegetable soup.
My favorite part is the carrot and onion. The caramelized onion becomes undetectable as it melts into the rice, and the carrots add such pretty colors and amazing flavor. The rice gets all creamy and the parts that stuck to the bottom of the pan are crunchy and crispy and almost burnt but not quite. This is a dish that always conjures up lots of good memories. It was actually my first meat dish after a year of vegetarianism! Anyway this is just soul food. Really satisfying and simple.
The beauty of it is the bare simplicity. There are very few ingredients so it's best to buy quality meat and vegetables. The depth of flavor truly is amazing, everything is there for a reason and the dish is in perfect harmony.
500 grams short grain white rice
250 grams lean lamb, diced
500 grams carrots, shredded
1 onion, shredded
1 tsp salt
Oil, as necessary
Prepare rice according to rice cooker instructions. Set aside.
Heat a large pan on medium with some lamb fat or oil. Brown the lamb. Add carrots and onion and mix thoroughly.
Add salt, turn heat down to low, cover, and let simmer until carrots are cooked through, about 10 minutes.
Add rice and mix. Taste and adjust seasonings accordingly.
Shape the rice into a mound in the center of the pan and cover.
Let cook for another 10-15 minutes on low heat.
I topped my bowl with a salt and pepper sprinkled runny egg: buttery, decadent, and sinfully rich.