Uyghur Polo China, Silk Road

Polo is a Uyghur-style pilaf made by frying lamb with onions and thinly sliced carrots in oil. Then, rice and water are added and steamed, allowing the rice to soak up all the aromatic juices. Cumin, coriander, and sometimes a hint of cinnamon are added to infuse the meat and rice with rich, savoury flavours. To balance the richness, raisins and dried apricots are often included and the dish is then served with fresh bread and yoghurt.

Notes

Use a heavy-bottomed, deep pan with a lid to help cook the ingredients evenly. 
Use lamb shank for its tenderness and juiciness when slowly cooked. Beef and chicken can be used as alternatives if you don't like lamb or kidney beans for a vegetarian option.

INGREDIENTS (Serves 4)

1 lb (500 g) lamb shank – chop into 5-6 chunks
1 lb (500 g) carrots – peel and cut into matchsticks (Julienne-style)
½ cup olive oil 
1 large red onion – peel, halve and slice
½ cup raisins (optional)
2 cups rice – rinse until water is clear to remove the starch that makes it stick
2-3 cups water (enough to cover the ingredients in the pan)
1.5 teaspoons salt
½ teaspoon cumin
1 teaspoon sugar

INSTRUCTIONS

Heat the oil on high, add the meat and brown on all sides. 
Add onions, cumin, salt, carrots, and sugar. Mix and cook for about 10 minutes. 
Add the water, bring it to a boil, then lower to a simmer. Adjust flavour as needed. 
Drain the rice and add to the pan. Spread it evenly on top of the liquid (do not mix).
Sprinkle the raisins on top. 
Poke a few holes in the rice layer (it simmers easier), then cover.
Cook on low for about 35 minutes (check at the end that it is fully cooked).
Mix all the ingredients. Tear the big chunks of lamb into bite-sized pieces and place them back on the polo.