- 800g Lamb chops with fat
- 8 Medium carrots, peeled and julienned
- 1½ cup Persian rice
- 4 Medium onions, julienned
- 1 head Garlic, deconstructed and chopped
- 1 tsp Pepper
- 1 tbsp Cumin
- 1 tbsp Ground cilantro
- 1 pinch Ground\Shredded chili
- 4 tbsp Olive oil
- 2 tbsp Canola oil
The cooking process has 2 stages.
Stage 1 - Set the EasyCook pot on the manual PRO setting on 160*c and fry the lamb chops, flipping occasionally. 5 minutes later add seasoning, garlic, carrots, onion and close the lid to let everything steam. Every 10 minutes open the lid, stir and close until the vegetables have shrunk to ½ the previous height, Add the rice and cover with boiling water with 2 cm over the top, set the temperature on PRO on 130*c for 50 minutes and let the rice rest in the end of the program on the heat preservation mode for another 10 minutes.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.