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Uyghur Ginger-Cumin Lamb Polo Rice With Smashed Cucumber Salad

Get ready to cook


Uyghur Lamb Polo Rice

1. Heat some oil in a large lidded pot to medium-high heat. Add lamb; stir fry for 3-4mins to brown the meat.

2. Add onions and cumin seeds; lower heat and stir fry for 4-5mins. Add Pink Pepper Ginger Paste, carrots and raisins; stir fry for 4-5mins until softened.

3. Add rice and water. Bring to boil then reduce heat to the lowest setting. Cover with lid and cook for 15 mins. Remove from direct heat and let the pot rest for 10-15 mins. DO NOT remove the lid.

4. Fluff with a fork, plate up and serve with Smashed Cucumber Salad.


Smashed Cucumber Salad

1. Using a rolling pin, smash the cucumbers and cut into bite sized pieces. Place in a large bowl and sprinkle with salt. Cover and leave to sit for 30mins then drain off any excess liquid and wash off any salt.

2. Add red onion, tomato, Korean Bulgogi and orange juice; toss well and serve.


Uyghur Lamb Polo Rice

400g Pink Pepper Ginger Paste

600g uncooked white rice

600g small diced lamb or lamb ribs (cut into single segments)

400g shredded carrots

300g diced white onion

1 tablespoon whole cumin seeds

Optional: 50g raisins

1.2 litres water


Smashed Cucumber Salad

200g Korean Bulgogi

100g orange juice

450g cucumber (approx. 1½ cucumbers)

150g diced red onion

200g diced tomato

1 tsp salt

About this dish

10 portions

3 Hot



Pink Pepper Ginger Paste - Korean Bulgogi

Chilli Rating:


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