As a food blogger, the meals at home are rarely repetitive.Even dishes that taste delicious, we might not see again for another one or two months.

However, there are several dishes that I cook more frequently.Lamb meat.Rice pilaf is among them.This dish with meat and rice in one pot suits busy office workers who return home ravenous.I deeply thank the inventor of this dish for allowing us to create delicious flavors from common ingredients.Ingredientsare easy to come by, yet they yield a dish that is never tiresome to eat.To be honest, it has been quite some time since I made lamb rice pilaf.Watching the third episode of A Bite of China reminded me of this somewhat forgotten home-cooked taste.

A few years ago, I cooked this lamb rice pilaf for friends—half Chinese and half European—and received contrasting reactions.One Chinese friend almost fainted at the smell of the lamb, barely able to swallow a bite.The European friend, on the other hand, raved about it, finishing several large bowls.Clearly, taste is highly subjective.If you are like me and love lamb, you must try this richly flavored lamb rice pilaf.

(Serves 2-3) Ingredients: 400g of lamb with fat and lean meat, 2 carrots weighing about 300g, half a medium onion,1 carrotweighing about 300g,half an onion, 1.5 cups of rice (about 225g), a teaspoon of cumin powder, 1 large tablespoon of cooking wine,one and a half cups of rice, a teaspoon of cumin powder, 1 large tablespoon of cooking wine,a handful of raisins weighing about 30g, an appropriate amount of salt, and about 350ml of boiling water.grapesa handful of raisins weighing about 30g, an appropriate amount of salt, and about 350ml of boiling water.